Description
A quick and easy recipe for a delicious cauliflower chicken soup that is anti-inflammatory and packed with nutrients.
Ingredients
Scale
- 1 head of cauliflower, chopped
- 2 chicken breasts, diced
- 1 onion, chopped
- 2 cloves of garlic, minced
- 4 cups of chicken broth
- 1 cup of coconut milk
- 1 tablespoon of olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and minced garlic, sauté until translucent.
- Add diced chicken breasts and cook until browned.
- Stir in the chopped cauliflower and cook for a few minutes.
- Pour in the chicken broth and bring to a boil.
- Reduce heat and simmer for 15 minutes until cauliflower is tender.
- Blend the soup until smooth, then stir in coconut milk.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
- For a vegetarian version, substitute chicken with chickpeas.
- Can be stored in the refrigerator for up to 3 days.
- Freezes well for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 60mg