| Servings: 4 | Prep Time: 10 min | Total Time: 30 min
Indulge in this healthy rendition of comfort food. A bowl of hearty cauliflower chicken soup bursting with flavorful anti-inflammatory ingredients will nourish your body and soothe your soul on a chilly day. Top with avocado slices for a creamy element to balance the tanginess of the soup.
Ingredients:
- ~8oz chicken breast cooked
- 2 1/2 cups cauliflower florets
- 1-2 carrots, chopped
- 1 1/2 tbsp ginger, grated
- 1 shallot, chopped
- 2 garlic cloves, minced
- 1/2 tsp turmeric
- ½ tsp black pepper
- ¼ tsp thyme
- ¼ tsp rosemary
- 1 lime
- 2-3 cups of vegetable/chicken broth
- 1 tbsp olive oil
- Salt & pepper to taste
Other ingredients you can try adding: celery, coriander, red chili flakes, kale or swap in cannellini beans instead of chicken as a vegetarian protein option.
Directions:
- Cook your chicken and shred it. We like to bulk cook chicken and shred it in the crockpot with a fork. But if you are doing this all at once, you can first cook the chicken in a pot for 15-20 min in 1-2 cups of broth or water or a combination. (depending on chicken breast and pot size)
- Wash and prepare your vegetables. Once they are all chopped, Heat the olive oil in a cook pot then add the shallot, garlic and the herb blend. Saute for 2-3 minutes.
- Add the cauliflower and 2 cups of broth. Cover and cook at medium-high for about 7 minutes.
- Add the ginger and carrot until the carrots are tender. Blend the soup with an immersion blender. (half way if you want a thicker soup, and blend more if you want a creamer soup)
- Add in the pre-shredded chicken and add salt and pepper to taste if needed. Squeeze 1 lime and add any additional broth to thin out the soup to the desired consistency. Cook 5-6 more minutes.
