Cauliflower Chicken Soup Recipe

Introduction

This Cauliflower Chicken Soup is a warm, comforting dish packed with flavor and nutrition. Featuring tender chicken and vibrant spices, it’s perfect for a cozy lunch or dinner. Plus, it’s easy to prepare and deliciously satisfying.

Ingredients

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

Instructions

1. Step 1: In a small cooking pot, heat 1 tbsp olive oil over medium heat. Add the chopped onion, minced garlic, turmeric, and 1/2 tsp black pepper. Sauté for 2-3 minutes until fragrant and softened.
2. Step 2: Add the cauliflower florets and 2 cups of chicken broth (or water with salt). Cover and cook on medium-high heat for about 7 minutes until the cauliflower is tender.
3. Step 3: Stir in the grated ginger, dried mint, and chopped carrot. Cook for another 5 minutes or until the carrot is soft.
4. Step 4: Use an immersion blender to blend the soup halfway, leaving some texture so it thickens without becoming too creamy.
5. Step 5: Add the cooked chicken, salt, and pepper as needed. Pour in about 1 more cup of broth (or water). Simmer for 5-6 minutes to combine the flavors.
6. Step 6: Stir in the remaining 1 tbsp olive oil, then serve warm.

Tips & Variations

• For a richer flavor, use homemade chicken broth instead of water.
• Add a pinch of cayenne pepper if you like a little heat.
• Substitute dried mint with fresh mint leaves for a brighter taste.
• To make it vegetarian, skip the chicken and use vegetable broth.
• Leftover soup can be thick, so add extra broth or water when reheating.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water to loosen the consistency if needed.

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. Just adjust cooking time slightly to ensure the cauliflower is tender before blending.

Is this soup suitable for meal prep?

Absolutely. It keeps well in the fridge and can be portioned out for quick meals during the week.

Cauliflower Chicken Soup Recipe

Print Recipe

★★★★★

5 from 105 reviews

A comforting and healthy cauliflower chicken soup infused with warming spices like turmeric, ginger, and dried mint. This recipe blends tender cooked chicken breast with sautéed vegetables and seasonings, creating a flavorful, lightly thickened soup perfect for any season.

• Author: Logan
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 2 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Soup Base

• 2 tbsp olive oil (divided)
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1/2 tsp turmeric
• 1/2 tsp black pepper (plus more to taste)
• salt to taste
• 2 1/2 cups cauliflower florets
• 1 carrot, chopped
• 1 1/2 tbsp ginger, grated
• 1 tsp dried mint

Protein

• 8 oz (250g) cooked chicken breast, shredded or chopped
• 3 cups chicken broth (divided, or substitute water with salt as needed)

Instructions

1. Sauté Aromatics: Heat 1 tbsp olive oil in a medium-sized pot over medium heat. Add the chopped onion, minced garlic, turmeric, and 1/2 tsp black pepper. Sauté for 2-3 minutes until the onion becomes translucent and fragrant.
2. Cook Cauliflower: Add the cauliflower florets and 2 cups of chicken broth to the pot. Cover and cook on medium-high heat for about 7 minutes, allowing the cauliflower to soften.
3. Add Ginger, Mint, and Carrot: Stir in the grated ginger, dried mint, and chopped carrot. Continue cooking for another 5 minutes or until the carrot becomes tender.
4. Partially Blend Soup: Using an immersion blender, blend the soup halfway. This will thicken the texture without making it completely smooth, keeping some chunkiness for a hearty feel.
5. Add Chicken and Adjust Seasoning: Stir in the cooked chicken breast, add salt and black pepper to taste, and pour in approximately 1 more cup of chicken broth. Cook for an additional 5-6 minutes to meld the flavors together.
6. Finish and Serve: Drizzle the remaining 1 tbsp olive oil over the soup. Give it a final stir and serve warm, perfect for a nourishing meal.

Notes

• You can substitute chicken broth with vegetable broth or water with added salt if preferred.
• For a creamier soup, blend it completely instead of halfway.
• Add fresh herbs like parsley for garnish if desired.
• Adjust turmeric and black pepper levels to your taste preference.
• This soup can be stored in the refrigerator for up to 3 days or frozen for longer storage.

Keywords: cauliflower chicken soup, healthy chicken soup, low fat soup, turmeric soup, ginger chicken soup, easy stovetop soup