Description
A quick, nourishing soup with cauliflower, chicken, and anti-inflammatory spices, ready in just 30 minutes.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon turmeric
- 1/2 teaspoon cumin
- 1/4 teaspoon black pepper
- 4 cups chicken broth
- 1 head cauliflower, chopped into florets
- 2 cups cooked shredded chicken
- 1 can (14 oz) coconut milk
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until soft, about 4 minutes.
- Add garlic, ginger, turmeric, cumin, and black pepper. Cook for 1 minute until fragrant.
- Pour in chicken broth and bring to a boil. Add cauliflower and simmer for 10 minutes until tender.
- Stir in shredded chicken and coconut milk. Cook for 5 minutes more.
- Season with salt to taste. Serve hot, garnished with fresh cilantro.
Notes
For a vegan version, substitute chicken with chickpeas and use vegetable broth.
Nutrition
- Calories: 320
- Sugar: 6g
- Fat: 18g
- Carbohydrates: 16g
- Protein: 26g