30-Minute Anti-Inflammatory Cauliflower Chicken Soup Recipe

INGREDIENTS

• 8 oz chicken breast cooked, or 250g
• 2 1/2 cups cauliflower florets
• 1 carrot chopped
• 1 1/2 tbsp ginger grated
• 1 onion small, chopped
• 2 garlic cloves minced
• 1/2 tsp turmeric
• 1/2 tsp black pepper
• 1 tsp dried mint
• 2 tbsp olive oil
• salt to taste, and more black pepper to taste
• 3 cups chicken broth or water and some salt, divided

INSTRUCTIONS

1. 1 Heat 1 tbsp olive oil, onion, garlic, turmeric, black pepper and saute for 2-3 minutes in a small cooking pot.
2. 2 Add the cauliflower and 2 cups of chicken broth (or water and some salt). Cover and cook at medium-high for around 7 minutes.
3. 3 Add the ginger, mint and carrot and cook for another 5 minutes or until all the carrot has softened. Then, blend the soup halfway using an immersion blender. This will make the soup thicken, but won't make it too creamy.
4. 4 Add in the chicken, salt and pepper if needed and about 1 more cup of broth (or water). Cook for 5-6 more minutes allowing the flavors to combine, add a tbsp of olive oil and serve.

NUTRITION

Calories: 400kcal | Carbohydrates: 15g | Protein: 43g | Fat: 19g | Fiber: 6g | Sugar: 6g