Name: Anti-Inflammatory Cauliflower Chicken Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Anti-Inflammatory
Ingredients: 1 tablespoon olive oil (or coconut oil); 1 small onion, diced; 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 teaspoon turmeric powder; ½ teaspoon cumin; ½ teaspoon smoked paprika; ½ teaspoon salt (adjust to taste); ¼ teaspoon black pepper (helps activate turmeric’s benefits); 4 cups cauliflower florets; 1 medium carrot, diced; 1 celery stalk, diced; 4 cups chicken broth (or vegetable broth for vegetarian option); 1 cup shredded cooked chicken (rotisserie or pre-cooked); 1 cup coconut milk (or almond milk for a lighter version); ½ teaspoon lemon juice (optional, for brightness); 2 tablespoons fresh parsley or cilantro, chopped

Description

This comforting, creamy soup is loaded with cauliflower, tender chicken, and warming anti-inflammatory spices like turmeric and ginger. It’s dairy-free, gluten-free, and perfect for a cozy, gut-friendly meal.

Ingredients

Units Scale

For the Soup:

1 tablespoon olive oil (or coconut oil)
1 small onion, diced
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon turmeric powder
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper (helps activate turmeric’s benefits)
4 cups cauliflower florets
1 medium carrot, diced
1 celery stalk, diced
4 cups chicken broth (or vegetable broth for vegetarian option)
1 cup shredded cooked chicken (rotisserie or pre-cooked)
1 cup coconut milk (or almond milk for a lighter version)
1/2 teaspoon lemon juice (optional, for brightness)
2 tablespoons fresh parsley or cilantro, chopped

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Instructions

Sauté the Aromatics:
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, and ginger and sauté for 2-3 minutes until fragrant.
Add the Spices & Vegetables:
- Stir in turmeric, cumin, smoked paprika, salt, and black pepper.
- Add cauliflower, carrot, and celery, stirring to coat them with the spices.
Simmer the Soup:
- Pour in the chicken broth and bring to a boil.
- Reduce heat and let simmer for 15 minutes, until the vegetables are soft.
Blend for Creaminess (Optional):
- Use an immersion blender to blend part of the soup for a thicker texture, or keep it chunky.
Add Chicken & Coconut Milk:
- Stir in the shredded chicken and coconut milk. Let it simmer for another 5 minutes.
- Taste and adjust seasoning, adding lemon juice if desired.
Serve & Garnish:
- Ladle into bowls and sprinkle with fresh parsley or cilantro.
- Enjoy warm with a side of crusty bread or a simple salad!

Notes

Make It Vegan: Swap chicken for chickpeas and use vegetable broth.
Boost the Nutrition: Add kale, spinach, or zucchini for extra vitamins.
For Extra Creaminess: Blend more of the soup or stir in a spoonful of Greek yogurt.