Description
This Anti Inflammatory Cauliflower Chicken Soup is a delicious and hearty soup packed with nutrient-rich ingredients to help reduce inflammation.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 head cauliflower, chopped
- 4 cups chicken broth
- 2 cups shredded rotisserie chicken
- 1 teaspoon turmeric
- 1 teaspoon ginger, grated
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and minced garlic; sauté until onion is translucent.
- Add the chopped cauliflower, chicken broth, turmeric, ginger, salt, black pepper, and cayenne pepper.
- Bring to a boil, then reduce heat and simmer for about 20 minutes or until the cauliflower is tender.
- Stir in the shredded chicken and cook for an additional 5 minutes.
- Using an immersion blender, blend the soup until smooth or to your desired consistency.
- Serve hot and enjoy!
Notes
- This soup can be stored in the fridge for up to 4 days.
- It can also be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: soups
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 2g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg