Description
A comforting and easy-to-make cauliflower chicken soup that can be prepared in just 30 minutes.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 head cauliflower, chopped
- 2 carrots, sliced
- 4 cups chicken broth
- 1 cup cooked chicken, shredded
- 1 teaspoon thyme
- 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 soft.
- Add chopped cauliflower and sliced carrots, cook for 5 minutes.
- Pour in the chicken broth and bring to a boil.
- Reduce heat and simmer for 15 minutes until vegetables are tender.
- Add shredded chicken and thyme, stir well.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
- Substitute chicken with tofu for a vegetarian option.
- Use vegetable broth for a vegan version.
- Add more vegetables like spinach or zucchini if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 40mg
Keywords: 30-minute cauliflower chicken soup, easy anti-inflammatory recipe