Cauliflower Chicken Soup
A delicious and healthy Cauliflower Chicken Soup combining tender chicken, fresh cauliflower, and rich coconut milk for a creamy texture without heavy cream.
Ingredients
Main ingredients
- 1 head cauliflower, chopped
- 1 lb chicken breast, diced
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth Low-sodium for a lighter option
- 1 cup coconut milk
- 1 teaspoon turmeric
- 1 teaspoon ginger, grated
- Salt and pepper to taste
- Olive oil For sautéing
Instructions
Cooking
- Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté until fragrant.
- Add the diced chicken breast and cook until no longer pink.
- Stir in the chopped cauliflower, turmeric, and ginger.
- Pour in the chicken broth and bring to a boil.
- Reduce heat and simmer for about 15 minutes until the cauliflower is tender.
- Mix in the coconut milk and season with salt and pepper.
- Blend the soup until smooth, if desired. Serve hot.
Notes
Serve hot with fresh herbs like parsley or cilantro. Pairs well with crusty bread or a simple green salad. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.