Cauliflower Chicken Soup with Anti-Inflammatory Spices Recipe

Introduction

This Cauliflower Chicken Soup is a warm and comforting dish packed with anti-inflammatory ingredients. Rich in flavor and nutrients, it’s perfect for a nourishing meal any day of the week.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground turmeric
• ½ teaspoon black pepper
• 1 teaspoon sea salt (adjust to taste)
• 2 cups cauliflower florets
• 1 medium carrot, diced
• 1 celery stalk, sliced
• 1½ cups cooked chicken breast or thighs, shredded
• 4 cups chicken broth (preferably homemade or low-sodium)
• 1 cup baby spinach or kale
• Juice of ½ lemon
• Optional: fresh parsley or cilantro for garnish

Instructions

1. Step 1: In a large soup pot, heat olive oil over medium heat. Add chopped onion and cook for 2–3 minutes until translucent. Stir in garlic, turmeric, black pepper, and salt. Sauté for 1–2 minutes to release the flavors.
2. Step 2: Add cauliflower, diced carrot, and sliced celery. Stir and cook for 2–3 minutes to slightly soften the vegetables.
3. Step 3: Pour in the chicken broth and bring the mixture to a boil. Reduce heat to a simmer and cook for 15–20 minutes, until the vegetables are tender.
4. Step 4: Stir in baby spinach or kale and shredded chicken. Simmer for 5 more minutes until the greens are wilted. Add lemon juice and stir to combine.
5. Step 5: (Optional) For a thicker texture, blend part of the soup using an immersion blender or regular blender, then stir it back into the pot.
6. Step 6: Ladle the soup into bowls, garnish with fresh parsley or cilantro if desired, and serve warm.

Tips & Variations

• Use homemade chicken broth for richer flavor and fewer additives.
• Substitute kale with other leafy greens like chard or collard greens for variety.
• To make it vegetarian, omit the chicken and add extra cauliflower or beans.
• Add a dash of cayenne pepper for a spicy kick and additional anti-inflammatory benefits.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until steaming hot. For longer storage, freeze the soup in portions for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cauliflower for this soup?

Yes, frozen cauliflower works well. Add it directly when adding the fresh vegetables; just allow an extra few minutes of cooking time to soften.

Is this soup suitable for meal prep?

Absolutely. It keeps well in the fridge and can be portioned for easy meals throughout the week. Just reheat fully before serving.

Cauliflower Chicken Soup with Anti-Inflammatory Spices Recipe

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★★★★★

4.6 from 64 reviews

• Author: Matteo
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Low Fat

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Description

This Cauliflower Chicken Soup is a nourishing and anti-inflammatory recipe that combines wholesome ingredients like cauliflower, chicken, and turmeric to create a comforting, flavorful dish perfect for any meal. Its vibrant spices and fresh greens boost its health benefits, making it both delicious and good for you.

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Ingredients

Scale 1x2x3x

Soup Base

• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground turmeric
• ½ teaspoon black pepper
• 1 teaspoon sea salt (adjust to taste)

Vegetables & Chicken

• 2 cups cauliflower florets
• 1 medium carrot, diced
• 1 celery stalk, sliced
• 1½ cups cooked chicken breast or thighs, shredded
• 1 cup baby spinach or kale

Liquids & Garnish

• 4 cups chicken broth (preferably homemade or low-sodium)
• Juice of ½ lemon
• Optional: fresh parsley or cilantro for garnish

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Instructions

1. Sauté aromatics: In a large soup pot, heat olive oil over medium heat. Add the chopped onion and cook for 2–3 minutes until translucent. Stir in garlic, turmeric, black pepper, and salt. Sauté for 1–2 minutes to release the flavors.
2. Add vegetables: Add the cauliflower, diced carrot, and sliced celery to the pot. Stir the mixture and cook for 2–3 minutes to slightly soften the vegetables.
3. Add broth and chicken: Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce heat to a simmer and cook for 15–20 minutes, until the vegetables are tender.
4. Add greens and lemon: Stir in the baby spinach or kale and shredded chicken. Let the soup simmer for 5 more minutes until the greens are wilted. Squeeze in the juice of half a lemon and stir well.
5. Blend (optional): For a thicker texture, use an immersion blender or transfer part of the soup to a regular blender and blend until smooth. Then stir the blended portion back into the soup.
6. Serve: Ladle the soup into bowls, garnish with fresh parsley or cilantro if desired, and enjoy warm.

Notes

• Use low-sodium or homemade chicken broth to control salt content.
• You can substitute kale with baby spinach or vice versa for the greens.
• For a vegetarian version, replace chicken broth and chicken with vegetable broth and chickpeas or tofu.
• The blending step is optional and adjusts soup texture to preference.
• Adjust salt and pepper seasoning based on taste.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: cauliflower chicken soup, anti-inflammatory soup, healthy chicken soup, turmeric soup, comforting chicken soup, easy chicken soup recipe