Description
A comforting and nutrient-packed soup combining garlic, ginger, and cauliflower with shredded chicken for a hearty weeknight dinner.
Ingredients
Scale
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 carrots, diced
- 5 cloves garlic, minced
- 1 tbsp ginger, grated (or paste)
- 1/2 tsp turmeric
- 1/2 tsp paprika
- 1 tsp dried mint
- Salt and pepper (to taste)
- 1 head cauliflower, florets
- 4 cups low sodium chicken broth
- 2 chicken breasts, cooked and shredded
- Garnish: olive oil drizzle + lemon
Instructions
- In a large pot, heat the olive oil on medium.
- Add in the onion and carrot, and sauté for 4 minutes until softened.
- Stir in the garlic and ginger for 30 seconds.
- Sprinkle in turmeric, paprika, dried mint, salt, and pepper, stirring to coat the vegetables.
- Toss in the cauliflower florets and chicken broth. Cover, bring to a boil, then reduce to a simmer. Cook for 7 minutes until fork tender.
- Transfer about 80% of the cauliflower to a blender and puree for 1 minute until smooth.
- Return the puree to the pot and add the shredded chicken. Stir to combine.
- Adjust the salt to taste.
Notes
For a creamier texture, blend the soup longer. Serve hot and consider adding a drizzle of lemon before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg