Cozy Cauliflower Chicken Soup
This creamy and nourishing Cauliflower Chicken Soup blends tender chicken, cauliflower, and coconut milk with turmeric for a comforting anti-inflammatory boost. Perfect for cozy nights or healthy meal prep!
Equipment
- Large Pot
- Wooden Spoon
- Knife
- Cutting board
- Blender or immersion blender
Ingredients
Soup Base
- 1 head cauliflower chopped into florets
- 2 cups cooked chicken shredded
- 1 onion diced
- 2 cloves garlic minced
- 4 cups chicken broth low-sodium preferred
- 1 cup coconut milk unsweetened
- 1 tsp turmeric powder
- salt and pepper to taste
- 2 tbsp olive oil for sautéing
- fresh herbs for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic; sauté for 5 minutes until fragrant and translucent.
- Add chopped cauliflower to the pot and cook for another 5 minutes, stirring occasionally.
- Pour in the chicken broth and bring to a boil. Reduce heat to low and simmer for 15 minutes until cauliflower is tender.
- Add shredded chicken, coconut milk, turmeric, salt, and pepper. Stir well and simmer for another 5 minutes.
- For a creamy texture, blend the soup using an immersion blender until smooth, or leave chunky if preferred.
- Taste and adjust seasonings. Garnish with fresh herbs before serving warm.
Notes
This soup stores well in the refrigerator for up to 4 days or can be frozen for up to 3 months. Reheat gently on the stovetop. For a vegan version, replace chicken with chickpeas or tofu and use vegetable broth.