Anti Inflammatory Soup (Print Version)
# Ingredients:
01 -
1 tablespoon olive oil
02 -
1 small onion, chopped
03 -
2 carrots, diced
04 -
5 cloves garlic, minced
05 -
1 tablespoon grated ginger
06 -
1/2 teaspoon turmeric
07 -
1/2 teaspoon paprika
08 -
1 teaspoon dried mint
09 -
Salt and pepper to taste
10 -
1 head cauliflower, florets
11 -
4 cups low sodium chicken broth
12 -
2 cooked and shredded chicken breasts
13 -
Garnish: olive oil drizzle and lemon
# Instructions:
01 -
In a large pot, heat olive oil on medium. Add onion and carrot, and saute for 4 minutes. Stir in garlic and ginger for 30 seconds.
02 -
Add turmeric, paprika, dried mint, salt, and pepper to taste. Stir to coat the vegetables. Add cauliflower florets and chicken broth, cover the pot, bring to a boil, and then reduce to a simmer. Cook for 7 minutes or until florets are fork tender.
03 -
Using a slotted spoon, transfer about 80% of the cauliflower to a blender and puree until smooth. Return the puree to the pot along with the shredded chicken, stirring to combine. Adjust salt as needed.