Anti-Inflammatory Chicken Soup (Print Version)
# Ingredients:
→ For the Soup
01 -
1 tablespoon olive oil or coconut oil
02 -
1 small onion, diced
03 -
2 cloves garlic, minced
04 -
1 tablespoon fresh ginger, grated
05 -
1 teaspoon turmeric powder
06 -
1/2 teaspoon cumin
07 -
1/2 teaspoon smoked paprika
08 -
1/2 teaspoon salt
09 -
1/4 teaspoon black pepper
10 -
4 cups cauliflower florets
11 -
1 medium carrot, diced
12 -
1 celery stalk, diced
13 -
4 cups chicken broth or vegetable broth
14 -
1 cup shredded cooked chicken
15 -
1 cup coconut milk or almond milk
16 -
1/2 teaspoon lemon juice (optional)
17 -
2 tablespoons fresh parsley or cilantro, chopped
# Instructions:
01 -
Heat olive oil in a large pot over medium heat. Add onion, garlic, and ginger, and sauté for 2-3 minutes until fragrant.
02 -
Stir in turmeric, cumin, smoked paprika, salt, and black pepper. Add cauliflower, carrot, and celery, stirring to coat them with the spices.
03 -
Pour in the chicken broth and bring to a boil. Reduce heat and let simmer for 15 minutes, until the vegetables are soft.
04 -
Use an immersion blender to blend part of the soup for a thicker texture, or keep it chunky.
05 -
Stir in the shredded chicken and coconut milk. Let it simmer for another 5 minutes. Taste and adjust seasoning, adding lemon juice if desired.
06 -
Ladle into bowls and sprinkle with fresh parsley or cilantro. Enjoy warm with a side of crusty bread or a simple salad.
# Notes:
01 -
Make it vegan by swapping chicken for chickpeas and using vegetable broth.
02 -
Boost nutrition by adding kale, spinach, or zucchini.
03 -
For extra creaminess, blend more of the soup or stir in a spoonful of Greek yogurt.