Cauliflower Chicken Soup
Make this creamy, chunky cauliflower chicken soup with shredded chicken and spices. It’s perfect for cold, rainy days, and all you need with it is a slice of crusty bread.
Servings: 4 servings
Calories: 310kcal
Equipment
- Large soup pot or Dutch oven
- Immersion blender Note 1
Ingredients
- 1 ½ lbs cauliflower 700 g, about 1 medium head
- 9 oz cooked chicken shredded, 250 g, about 2 cups, Note 2
- 2 onions
- 2 medium carrots
- 2 garlic cloves
- 1 tablespoon olive oil
- 1 teaspoon thyme Note 3
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon sweet paprika
- ¼ teaspoon turmeric
- ¾ teaspoon fine sea salt
- ½ teaspoon ground black pepper
- 4 cups chicken stock 1 liter
Instructions
- Cauliflower: Remove the leaves and the tough part of the stalk. Chop the cauliflower into small florets and cut the remaining stalk into small pieces.1 ½ lbs cauliflower / 700 g
- Chop vegetables: Dice the onions and the carrots and keep them separated from the cauliflower. Mince the garlic and keep it separated from the onions and the carrots.2 onions + 2 medium carrots + 2 garlic cloves
- Shred the cooked chicken. Set it aside.9 oz cooked chicken / 250 g
- Sauté the vegetables: Heat the oil and sauté the onions and the carrots on medium-low heat for about 5 minutes. Add the cauliflower florets and sauté for another 10 minutes, often stirring and allowing the cauliflower to get nice brown spots here and there.1 tablespoon olive oil
- Add garlic and all the spices and stir well for 1 minute.garlic + 1 teaspoon thyme + 1 teaspoon cumin + 1 teaspoon coriander + 1 teaspoon sweet paprika + ¼ teaspoon turmeric + ¾ teaspoon fine sea salt + ½ teaspoon ground black pepper
- Simmer: Pour in the stock, bring to a boil, lower the heat, and simmer the soup, covered, for about 15 minutes or until the cauliflower is soft.4 cups chicken stock / 1 liter
- Blend: Remove about ⅓ of the vegetables from the soup. Add most of the chicken (about ¾ of it). Blend the soup with an immersion blender.
- Return the unblended vegetables and the remaining meat to the pot and heat until the chicken is warmed through.
- Adjust the taste with salt and pepper. Serve immediately or reheat later.
Notes
- Blender: Using an immersion blender is preferable; it is a safer and easier option. If using a stand blender, follow these safety rules: Let the soup cool slightly, blend in small batches (filling the blender only halfway), and cover the top with a thick folded towel. Start at a low speed to avoid splashing, and increase the speed gradually.
- Chicken: Use as much as you have, anything between 1 and 3 cups. Leftover turkey is also great.
- Spices: You can replace the spices with your favorite curry powder, about 1-2 tablespoons. However, the flavor will be somewhat different.
Nutrition
Serving: 1/4 of the dish | Calories: 310kcal | Carbohydrates: 26g | Protein: 27g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 55mg | Sodium: 914mg | Potassium: 1125mg | Fiber: 6g | Sugar: 11g | Vitamin A: 5413IU | Vitamin C: 90mg | Calcium: 87mg | Iron: 3mg