Anti Inflammatory Cauliflower Chicken Soup
Equipment
- Large soup pot
- Knife
- Cutting board
- Blender or immersion blender
Ingredients
1 tablespoon olive oil
1 onion, diced
3 cloves garlic, minced
1 head cauliflower, chopped into florets
2 carrots, diced
1 teaspoon ginger
1 teaspoon turmeric
1 teaspoon paprika
2 stalks celery, diced
4 cups chicken broth
Salt and pepper to taste
2 cups cooked chicken, shredded
Juice of 1 lemon
Fresh parsley for garnish
Instructions
Saute Aromatic Base
- Heat olive oil in a large soup pot over medium heat. Add diced onion and minced garlic, saute until softened and fragrant.
Add Vegetables
- Incorporate chopped cauliflower, diced carrots, and celery into the pot. Cook for 5 minutes, allowing the vegetables to slightly soften.
Season And Simmer
- Sprinkle turmeric, ginger, paprika, salt, and pepper over the vegetables. Stir well to coat evenly. Pour in chicken broth and bring the mixture to a gentle boil. Reduce heat and let it simmer for 20-25 minutes until the vegetables are tender.
Blend Soup
- Once the vegetables are cooked through, carefully blend the soup using an immersion blender or transfer it in batches to a blender. Blend until smooth and creamy.
Add Chicken And Lemon Juice
- Return the soup to the pot if using a blender. Stir in shredded chicken and freshly squeezed lemon juice. Allow the soup to simmer for an additional 5 minutes to heat through.
Serve And Garnish
- Ladle the soup into bowls and garnish with fresh parsley. Serve hot and enjoy the comforting warmth and nourishment.
Notes
This soup can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat on the stovetop or in the microwave before serving.