Anti-Inflammatory Cauliflower Chicken (Print Version)
# Ingredients:
→ Main Ingredients
01 -
250g chicken breast, cooked
02 -
2 1/2 cups cauliflower florets
03 -
1 carrot, chopped
04 -
1 small onion, chopped
05 -
2 garlic cloves, minced
→ Seasonings and Spices
06 -
1 1/2 tbsp ginger, grated
07 -
1/2 tsp turmeric
08 -
1/2 tsp black pepper
09 -
1 tsp dried mint
10 -
Salt and more black pepper, to taste
→ Liquids and Oils
11 -
2 tbsp olive oil
12 -
3 cups chicken broth or water, divided
# Instructions:
01 -
Heat 1 tbsp olive oil in a small cooking pot. Add onion, garlic, turmeric, and black pepper, and sauté for 2-3 minutes until aromatic.
02 -
Add the cauliflower and 2 cups of chicken broth (or water) with a pinch of salt. Cover and cook over medium-high heat for about 7 minutes until the cauliflower is tender.
03 -
Add ginger, dried mint, and carrot. Cook for another 5 minutes until the carrot is softened. Use an immersion blender to partially blend the soup, leaving some texture.
04 -
Stir in the cooked chicken, adjust salt and pepper to taste, and add 1 more cup of broth (or water) if needed. Let simmer for 5-6 minutes to combine flavors.
05 -
Stir in 1 tbsp olive oil before serving. Adjust the soup consistency by adding more or less broth as desired.
# Notes:
01 -
You can adjust the thickness of the soup by adding less or more broth.