Ingredients:
8 oz/250g chicken breast, cooked and shredded
2 1/2 cups cauliflower florets
1 carrot, chopped
1 1/2 tbsp ginger, grated
1 small onion, chopped
2 garlic cloves, minced
1/2 tsp turmeric
1/2 tsp black pepper
1 tsp dried mint
2 tbsp olive oil
Add salt and extra black pepper according to taste.
Instructions:
Bring the Ingredients to a boil: The first step is to prepare all of your components. To prepare the cauliflower florets, onion, and carrot, chop them. Ginger should be grated, and garlic should be minced. Prepare the chicken breast by cooking it and then shredding it into bite-sized pieces if it has not previously been cooked
Proceed with the Vegetables: A big saucepan set over medium heat should be used to warm the olive oil.Incorporate the grated ginger, minced garlic, and chopped onion into the mixture. Sauté the mixture for around two to three minutes, or until the onions become transparent and the aroma is released\
The carrots and cauliflower should be added. The chopped carrot and cauliflower florets should be stirred in together. Allow the veggies to continue cooking for a further five minutes, allowing them to become somewhat tender.
After adding the dried mint, black pepper, and turmeric to the saucepan, the soup is ready to be served. Thoroughly stir the veggies so that they are uniformly coated with the seasonings
Add the shredded chicken breast to the saucepan then add the broth. Combine the chicken and the broth. To ensure that the ingredients are completely submerged, pour in around four to five cups of water or chicken broth. Salt and more black pepper should be added to taste, according on your tastes
Bring the soup to a simmer: After bringing the soup to a boil, turn the heat down to a low setting and let it to simmer for around fifteen to twenty minutes. This will assist in the amalgamation of flavours and the softening of the veggies
Concluding Modifications: After tasting the soup, make any required adjustments to the seasoning. You may use an immersion blender to mix a piece of the soup if you want it to have a thicker consistency. Alternatively, you can transfer some of the soup to a blender and puree it before returning it back to the pot.
To serve, ladle the hot soup into bowls and, if preferred, garnish each dish with a sprinkling of dried mint or fresh herbs. Cheers to your healthy and flavourful chicken soup made with cauliflower, which is also anti-inflammatory!