Description
This hearty and comforting Chicken and Cauliflower Soup combines tender cooked chicken breast with nutritious cauliflower and carrots, flavored with aromatic ginger, garlic, turmeric, and mint. The soup is partially blended for a creamy texture without heavy cream, making it a light yet satisfying meal perfect for a quick lunch or dinner.
Ingredients
Scale
Protein
- 8 oz (250g) cooked chicken breast, shredded or chopped
Vegetables
- 2 1/2 cups cauliflower florets
- 1 carrot, chopped
- 1 small onion, chopped
- 1 1/2 tablespoons ginger, grated
- 2 garlic cloves, minced
Spices and Herbs
- 1/2 teaspoon turmeric
- 1/2 teaspoon black pepper
- 1 teaspoon dried mint
- Salt and more black pepper to taste
Liquids and Oils
- 3 cups chicken broth (or water)
- 2 tablespoons olive oil (divided as 1 tbsp + 1 tbsp for drizzling)
Instructions
- Sauté aromatics: Heat 1 tablespoon olive oil in a pot over medium heat. Add chopped onion, minced garlic, turmeric, and black pepper. Sauté for 2-3 minutes until the onion becomes translucent and the spices release their fragrance.
- Cook cauliflower: Add cauliflower florets and 2 cups of chicken broth (or salted water) to the pot. Cover and cook for about 7 minutes until the cauliflower is tender but not mushy.
- Add remaining vegetables: Stir in grated ginger, dried mint, and chopped carrot. Continue cooking uncovered for about 5 minutes until the carrot softens slightly.
- Blend: Use an immersion blender to partially blend the soup directly in the pot. Blend just enough to thicken the soup while leaving some texture for a creamy yet hearty consistency.
- Add chicken and simmer: Stir in the shredded cooked chicken. Season with salt and black pepper to taste. Add the remaining 1 cup of chicken broth or water. Simmer gently for 5-6 minutes to allow all the flavors to meld together.
- Serve: Ladle the soup into bowls and drizzle with the remaining 1 tablespoon of olive oil before serving for added richness and flavor.
Notes
- You can substitute chicken broth with vegetable broth for a lighter flavor.
- Adjust the amount of turmeric and mint based on your taste preference for more or less earthiness and freshness.
- Using an immersion blender helps retain some texture in the soup; alternatively, pulse in a blender carefully.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- For a creamier soup, add a splash of heavy cream or coconut milk when adding the chicken.
