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Anti Inflammatory Cauliflower Chicken Soup warm bowl garnished with fresh herbs and creamy coconut drizzle
Chef Wellness

Anti-Inflammatory Cauliflower Chicken Soup Recipe Idea

This nourishing Anti-Inflammatory Cauliflower Chicken Soup combines wholesome ingredients like turmeric, ginger, and coconut milk to create a creamy, immune-boosting meal perfect for healthy eating.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 onion (chopped)
  • 3 cloves garlic (minced)
  • 1-inch piece ginger (grated)
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1 large head of cauliflower (chopped)
  • 2 cups cooked chicken (shredded)
  • 4 cups chicken broth
  • 1 cup coconut milk
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add chopped onion and sauté until translucent, about 5 minutes.
  3. Add minced garlic and grated ginger, cook for another minute until fragrant.
  4. Stir in turmeric and cumin, toast spices for 1 minute.
  5. Add chopped cauliflower and stir to coat with spices and aromatics.
  6. Pour in chicken broth and bring to a boil.
  7. Reduce heat to simmer and cook until cauliflower is tender, about 15 minutes.
  8. Blend soup with immersion blender until smooth and creamy (or blend half for chunkier texture).
  9. Stir in shredded chicken and coconut milk.
  10. Simmer until chicken is heated through.
  11. Season with salt and pepper to taste.
  12. Ladle into bowls and garnish with fresh cilantro.
  13. Serve hot and enjoy!

Notes

  • For a chunkier soup, blend only half the mixture before adding chicken.
  • Adjust seasoning gradually to enhance flavors.
  • Store leftovers in the refrigerator for up to 3 days or freeze for longer storage.