Ingredients
1 tbsp olive oil
1 small onion, chopped
2 carrots, diced
5 cloves garlic, minced
1 tbsp fresh ginger, grated (or ginger paste)
1/2 tsp turmeric
1/2 tsp paprika
1 tsp dried mint
Salt and pepper, to taste
1 head cauliflower, cut into florets
4 cups (33.3 oz) low sodium chicken or vegetable broth
2 cooked chicken breasts, shredded (optional)
Garnish: olive oil drizzle and lemon wedges
Instructions
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Heat olive oil in a large pot over medium heat. Add onions and carrots, sautéing for 4 minutes until softened.
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Stir in garlic and ginger for 30 seconds until fragrant.
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Add turmeric, paprika, dried mint, salt, and pepper. Stir to coat the vegetables evenly.
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Add cauliflower and broth. Cover, bring to a boil, then reduce heat and simmer for 7 minutes, or until cauliflower is fork-tender.
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Transfer about 80% of the cauliflower to a blender and puree until smooth. Return to the pot and stir in shredded chicken if using.
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Taste and adjust seasoning as needed. Serve hot, garnished with olive oil and a squeeze of lemon.
Notes
- For extra creaminess without dairy, try blending in a small amount of cooked potato or cashew cream.
- This soup pairs well with whole-grain bread or a simple side salad for a complete meal.
- Leftovers taste even better the next day, as the flavors have more time to develop.
- Prep Time: 10 min
- Cook Time: 20 min