Description
A quick and delicious 30-minute cauliflower chicken soup that is packed with flavor and nutrition, perfect for busy weeknights.
Ingredients
- Cauliflower: 1 medium head, chopped into florets
- Chicken breast: 2 boneless, skinless breasts (about 500g)
- Vegetable broth: 4 cups (1 liter)
- Garlic: 3 cloves, minced
- Onion: 1 medium, diced
- Olive oil: 2 tablespoons
- Turmeric: 1 teaspoon
- Salt: to taste
- Pepper: to taste
- Fresh parsley: 1/4 cup, chopped (for garnish)
Instructions
- Gather your ingredients.
- Prepare the cauliflower and chicken.
- Sauté the vegetables in olive oil until the onion is translucent.
- Add the chicken, season, and cook until no longer pink. Remove chicken and add cauliflower and broth, then simmer.
- Blend the soup until smooth.
- Add shredded chicken back, adjust seasoning, and serve garnished with parsley.
Notes
- For a vegetarian option, replace chicken with chickpeas or white beans.
- Use chicken broth for a richer flavor if desired.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze portions for up to a month.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
Keywords: cauliflower soup, chicken soup, quick soup, healthy soup, comfort food