Description
An elegant and quick soup featuring cauliflower, chicken, and aromatic spices in a creamy coconut broth.
Ingredients
Scale
- 1 medium head cauliflower, broken into florets (about 5 cups)
- 1 lb boneless, skinless chicken breasts (cooked and shredded)
- 4 cups low-sodium chicken broth
- 1 tbsp extra-virgin olive oil
- 1 tbsp unsalted butter, room temperature
- 1 medium yellow onion, finely diced
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tsp ground turmeric
- 1/2 tsp ground cumin
- Pinch black pepper
- Salt to taste
- 1 14-oz can full-fat coconut milk
- Juice of 1 lemon (about 2 tbsp)
- 2 tbsp fresh cilantro, finely chopped
- 2 scallions, thinly sliced
- 2 tbsp toasted pumpkin seeds or chopped almonds
- Lemon zest
Instructions
- Prepare the chicken by poaching it in water for 12–15 minutes until cooked, then shred.
- Heat olive oil and butter in a pot over medium heat, add onion, and cook until translucent, about 4 minutes.
- Add garlic and ginger, cooking for an additional 30 seconds.
- Stir in turmeric, cumin, and black pepper. Cook for 20-30 seconds to bloom the spices.
- Add cauliflower florets and pour in chicken broth; cover and cook for 8–10 minutes until cauliflower is tender.
- Blend the soup until mostly smooth, leaving some pieces for texture.
- Stir in coconut milk and shredded chicken, warming gently over low heat.
- Remove from heat, stir in lemon juice, and adjust seasoning.
- Ladle into bowls and top with cilantro, scallions, toasted seeds, olive oil, and lemon zest.
Notes
Use rotisserie chicken for quicker prep; can be made vegetarian by substituting with chickpeas and vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg