Anti-Inflammatory Cauliflower Chicken Soup: Fast, Easy, Delicious
This Anti-Inflammatory Cauliflower Chicken Soup is the perfect healthy dinner idea, packed with anti-inflammatory ingredients like turmeric, ginger, and cauliflower. It’s light, flavorful, and easy to make in just 30 minutes, perfect for any clean-eating diet.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Anti-inflammatory, Paleo, Gluten-Free
Ingredients
- 8 oz (250g) chicken breast, cooked
- 2 1/2 cups cauliflower florets
- 1 carrot, chopped
- 1 1/2 tbsp grated ginger
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1/2 tsp turmeric
- 1/2 tsp black pepper
- 1 tsp dried mint
- 2 tbsp olive oil
- Salt and more black pepper to taste
Instructions
1. Heat 1 tbsp of olive oil in a small cooking pot over medium heat. Add the chopped onion, minced garlic, turmeric, and black pepper. Sauté for 2–3 minutes until fragrant.
2. Add the cauliflower florets and 2 cups of chicken broth (or water and a pinch of salt). Cover and cook at medium-high heat for about 7 minutes, until the cauliflower is tender.
3. Stir in the grated ginger, chopped carrot, and dried mint. Cook for another 5 minutes, or until the carrot is softened.
4. Using an immersion blender, blend the soup halfway to thicken it without making it too creamy.
5. Add the cooked chicken, salt, and pepper to taste, along with about 1 more cup of broth (or water). Cook for another 5–6 minutes to allow the flavors to combine.
6. Stir in 1 tbsp of olive oil, adjust seasoning if needed, and serve hot.
Notes
For a vegan version, replace the chicken with chickpeas or tofu.
Add coconut milk or almond milk for a creamier soup while keeping it dairy-free.
If you like spicy food, add cayenne pepper or a fresh chili to the soup.
Mix in other vegetables like zucchini or spinach for added nutrients and color.