Cauliflower Chicken Soup with Turmeric, Spinach, and Lemon Recipe

Introduction

This Cauliflower Chicken Soup is a comforting and nourishing meal perfect for any day. Featuring anti-inflammatory ingredients like turmeric and fresh vegetables, it’s both flavorful and wholesome, making it ideal for boosting wellness while delighting your taste buds.

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 the chopped onion and cook for 2–3 minutes until translucent. Stir in garlic, turmeric, black pepper, and salt, and sauté for 1–2 minutes to release the flavors.
2. Step 2: Add cauliflower florets, 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 soup to a boil. Reduce the heat to a simmer and cook for 15–20 minutes until the vegetables are tender.
4. Step 4: Stir in the baby spinach or kale and shredded chicken. Simmer for another 5 minutes until the greens have wilted. Add the lemon juice and stir well.
5. Step 5: (Optional) For a thicker texture, blend part of the soup with an immersion blender or transfer a portion to a 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 bone broth instead of regular chicken broth for extra nutrients and richer flavor.
• Add a pinch of cayenne pepper if you like a bit of heat.
• Substitute kale with Swiss chard or collard greens for variety.
• For a vegetarian option, omit the chicken and use vegetable broth instead.
• Leftover soup can be thickened by blending more before reheating.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium-low heat, stirring occasionally. This soup also freezes well; cool it completely before transferring to a freezer-safe container and use within 2 months. Thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cauliflower instead of fresh?

Yes, frozen cauliflower works well in this soup. Just add it directly to the pot without thawing, and adjust cooking time as needed until tender.

Is this soup suitable for meal prep?

Absolutely! This soup keeps well in the fridge and freezer, making it a great option for easy and nourishing meals throughout the week.

Cauliflower Chicken Soup with Turmeric, Spinach, and Lemon Recipe

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★★★★★

4.5 from 101 reviews

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

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Description

This comforting Cauliflower Chicken Soup is a nourishing, anti-inflammatory recipe that combines tender chicken, fresh vegetables, and aromatic spices. Perfect for a wholesome meal, it features turmeric for added health benefits and a touch of lemon juice for brightness, making it both flavorful and satisfying.

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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

• 2 cups cauliflower florets
• 1 medium carrot, diced
• 1 celery stalk, sliced
• 1 cup baby spinach or kale

Protein and Liquid

• 1½ cups cooked chicken breast or thighs, shredded
• 4 cups chicken broth (preferably homemade or low-sodium)

Additional

• 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 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 cauliflower, carrots, and celery to the pot. Stir 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 to a simmer and cook for 15–20 minutes, until the vegetables are tender.
4. Add greens and lemon: Stir in the spinach or kale along with the shredded chicken. Simmer for an additional 5 minutes until the greens are wilted and the chicken is heated through. Add the lemon juice and stir well.
5. Blend (optional): For a thicker soup texture, blend part of the soup using an immersion blender or transfer a portion to a regular blender and purée, then stir it back into the pot.
6. Serve: Ladle the hot soup into bowls, garnish with fresh parsley or cilantro if desired, and enjoy warm.

Notes

• Using homemade or low-sodium chicken broth helps control the salt content.
• Adjust the amount of turmeric and pepper according to your taste preference and tolerance.
• Blending the soup partially is optional but adds a creamy texture without cream.
• For a vegetarian version, substitute chicken with firm tofu or chickpeas and use vegetable broth.
• This soup stores well in the refrigerator for up to 3 days and can be frozen for up to 2 months.

• 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, Low Sodium Soup, Comfort Food, Gluten Free Soup