Ingredients
Scale
- 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
Instructions
- Heat 1 tbsp of olive oil in a small pot. Add the onion, garlic, turmeric, and black pepper. Sauté for 2-3 minutes until fragrant.
- Add the cauliflower and 2 cups of chicken broth (or water and some salt). Cover and cook at medium-high heat for about 7 minutes.
- Add the ginger, mint, and carrot. Cook for another 5 minutes until the carrot is softened.
- Blend the soup halfway using an immersion blender for thickness.
- Stir in the cooked chicken, adding salt and pepper as needed, and include about 1 more cup of broth (or water). Cook for 5-6 more minutes to blend flavors.
- Drizzle in 1 tbsp of olive oil before serving.
Notes
For extra flavor, add fresh herbs like parsley or cilantro. For a creamier texture, blend more. Adjust spices to suit your taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 550mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 50mg