Ingredients
Equipment
Method
- Prepare the Chicken: If you haven't already, shred your pre-cooked chicken breast. Using two forks to pull the meat apart is the best way to get the perfect texture for this soup. Set the chicken aside.8 oz cooked chicken breast
- Sauté the Aromatics: In a medium cooking pot, heat one tablespoon of olive oil over medium heat. Add the chopped onion, minced garlic, turmeric, and black pepper. Sauté for 2 to 3 minutes until the onions are translucent and the spices are fragrant.2 tablespoons extra virgin olive oil, 1 small onion, 2 cloves garlic, 1/2 teaspoon ground turmeric, 1/2 teaspoon black pepper
- Cook the Cauliflower: Add the cauliflower florets to the pot along with a pinch of salt and 2 cups of the chicken broth. Cover the pot and simmer at medium-high heat for approximately 7 minutes, or until the cauliflower begins to soften.2 1/2 cups cauliflower florets, Salt, 3 cups chicken broth
- Add Vegetables and Herbs: Stir in the chopped carrots, grated ginger, and dried mint. Continue to cook for another 4 to 5 minutes until the carrots have reached your desired level of tenderness.1 medium carrot, 1 1/2 tablespoons fresh ginger, 1 teaspoon dried mint
- The Half-Blend Technique: Take an immersion blender (hand blender) and pulse the soup a few times. You want to blend it halfway so that some of the cauliflower breaks down to thicken the broth, while still leaving plenty of whole vegetable pieces for texture.
- Combine and Simmer: Add the shredded chicken and the remaining cup of broth to the pot. Stir well and let the soup simmer for an additional 5 to 6 minutes. This allows the flavors to meld together and the chicken to heat through.8 oz cooked chicken breast, 3 cups chicken broth
- Final Touch: Taste the soup and add more salt or pepper if needed. Stir in the final tablespoon of olive oil just before serving to add a silky finish and healthy fats.Salt, 1/2 teaspoon black pepper, 2 tablespoons extra virgin olive oil
Notes
Use fresh ginger rather than dried for the best flavor and anti-inflammatory benefits. Sautéing the turmeric with black pepper at the start increases curcumin absorption and maximizes health benefits.
