Anti-Inflammatory Cauliflower
Chicken Soup

Servings: 4 | Amount Per Serving: 1/4

• Calories: 260 | Carbohydrates: 16g
• Fiber: 4g | Protein: 32g
• Sodium: 268mg | Sugar: 5g
• Total Fat: 8g | Saturated Fat: 2g
• Vitamin A: 51431U | Vitamin C: 75mg
• Calcium: 70mg | Iron: 2mg
• Potassium: 1199mg | Cholesterol: 72mg

• Prep Time: 10mins
• Cook Time: 20min
• Total Time: 30min

Ingredients

• 1) 1 tablespoon olive oil
• 2) 1 small onion, diced
• 3) 1 cauliflower head, cut into florets
• 4) 5 garlic cloves, minced
• 5) 1 medium potato, diced
• 6) 2 carrots, diced
• 7) Salt and pepper, to taste
• 8) 4 cups low sodium vegetable broth (or chicken broth)
• 9) 1 tablespoon herbs (oregano, basil, mint)
• 10) 0.25 cup dry white wine
• 11) 1 tablespoon ginger, grated
• 12) 0.5 teaspoon paprika
• 13) 0.5 teaspoon tumeric
• 14) 1 laurel leaf
• 15) 2 chicken breasts, cooked and shredded

Steps

• 1) In a large pot, heat your olive oil on medium and add in the onion, sauté until softened.
• 2) Stir in the garlic and ginger.
• 3) Add the turmeric, paprika, herbs, salt and pepper to taste, and stir to coat.
• 4) Add the wine to deglaze the pot.
• 5) Add the cauliflower florets and broth.
• 6) Cover the pot and bring to a boil, then reduce to a simmer and cook for 7 minutes.
• 7) Add cooked chicken.
• 8) Remove the pot from heat source and use an emersion blender and blend until smooth and creamy.
• 9) Taste and adjust the salt, pepper and herb blend if needed.
• 10) Portion out the soup to serve in your bowl and top with some parmesan and a nice drizzle of olive oil or lemon juice (optional).

Notes

• 1) Substitute carrot for sweet potato.
• 2) Substitute mint for thyme.
• 3) Roast vegetables instead of sautéing for a sweeter undertone.