As the weather starts to cool down and the days get shorter, there’s nothing quite as comforting as a warm bowl of soup. Recently, during a chilly weekend visit to my sister’s house, we found ourselves reminiscing about our favorite family recipes. Among the hearty stews and casseroles, one recipe that stood out was a delightful Cauliflower Chicken Soup. This recipe is not only nourishing but also incredibly easy to prepare, making it a perfect addition to any weeknight dinner rotation.
The inspiration for this recipe came from a trip to the local farmer’s market where the fresh, crisp cauliflower caught my eye. Combining it with tender chicken breast and a medley of aromatic spices, this soup quickly became a family favorite. The hint of ginger adds a warming touch, while the dried mint offers a refreshing twist that sets this soup apart from the usual chicken soups. I love how the cauliflower blends seamlessly into the broth, adding both body and a subtle nutty flavor.
One evening, while sharing this soup with a dear friend, she suggested adding a touch of turmeric for its vibrant color and health benefits. It was a game-changer! The turmeric not only enhances the flavor but also gives the soup a beautiful golden hue. Whether you’re looking for a quick meal after a busy day or a dish to impress your guests, this Cauliflower Chicken Soup is sure to be a hit.
I often make a double batch and freeze the leftovers for a hassle-free lunch option. Pair it with a slice of crusty bread, and you have a meal that’s both satisfying and nutritious. Trust me, once you try this recipe, it will become a staple in your kitchen just as it has in mine.
How to Make Cauliflower Chicken Soup
Ingredients
- 8 oz chicken breast, cooked
- 2 1/2 cups cauliflower florets
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 carrot, chopped
- 1 1/2 tbsp grated ginger
- 2 tbsp olive oil
- 1 tsp dried mint
- 1/2 tsp black pepper
- 1/2 tsp turmeric
- Salt and more black pepper to taste
Directions
Heat 1 tbsp of olive oil in a small pot. Sauté the onion, garlic, turmeric, and black pepper for 2-3 minutes.
Add the cauliflower and 2 cups of chicken broth (or water with some salt). Cover and cook over medium-high heat for about 7 minutes.
Mix in the ginger, mint, and carrot. Cook for another 5 minutes until the carrot softens. Use an immersion blender to partially blend the soup, thickening it while keeping some texture.
Stir in the cooked chicken and adjust seasoning with salt and pepper. Add about 1 more cup of broth (or water) and let it cook for another 5-6 minutes to meld the flavors. Finish with a tbsp of olive oil and serve.
Cooking Time: 20 minutes ‖ Preparation Time: 10 minutes ‖ Total Time: 30 minutes
Servings: 2 ‖ Calories: 400 calories
FAQs:
Can I use frozen cauliflower florets instead of fresh ones?
Yes, you can use frozen cauliflower florets instead of fresh ones. However, make sure to thaw them first and adjust the cooking time as they may cook faster than fresh florets.
What can I use as a substitute for chicken breast?
If you don’t have chicken breast, you can substitute it with cooked turkey, tofu, or even chickpeas for a vegetarian option. Each of these alternatives will still provide a delicious and nutritious soup.
How can I make the soup creamier?
To make the soup creamier, you can add a splash of heavy cream or coconut milk towards the end of cooking. Additionally, blending more of the soup will also create a creamier texture.
Is there a way to make this soup spicier?
To make the soup spicier, you can add a pinch of red pepper flakes or a dash of hot sauce. Adjust the amount according to your heat preference, tasting as you go to ensure the perfect level of spiciness.
Can I prepare this soup in advance?
Yes, this soup can be prepared in advance. Store it in an airtight container in the refrigerator for up to 3 days. Reheat it on the stove over medium heat, adding a little broth or water if it has thickened too much.
Cauliflower Chicken Soup
Ingredients
- 2 1/2 cups cauliflower florets
- 8 oz chicken breast cooked
- 2 garlic cloves minced
- 1 small onion chopped
- 1 carrot chopped
- 1 1/2 tbsp grated ginger
- 2 tbsp olive oil
- 1 tsp dried mint
- 1/2 tsp black pepper
- 1/2 tsp turmeric
- Salt and more black pepper to taste
Instructions
- Heat 1 tbsp of olive oil in a small pot. Sauté the onion, garlic, turmeric, and black pepper for 2-3 minutes.
- Add the cauliflower and 2 cups of chicken broth (or water with some salt). Cover and cook over medium-high heat for about 7 minutes.
- Mix in the ginger, mint, and carrot. Cook for another 5 minutes until the carrot softens. Use an immersion blender to partially blend the soup, thickening it while keeping some texture.
- Stir in the cooked chicken and adjust seasoning with salt and pepper. Add about 1 more cup of broth (or water) and let it cook for another 5-6 minutes to meld the flavors. Finish with a tbsp of olive oil and serve.
