Cozy Cauliflower Chicken Soup
Warm spices, tender chicken, and creamy cauliflower make this cauliflower chicken soup irresistibly cozy. Golden broth, soft veggies, and just enough zing from ginger and garlic—perfect for chilly nights or when you need a bowl of comfort. Simple to make, flexible for leftovers, and guaranteed to make your kitchen smell amazing!
6
bowls
Ingredients
Main Ingredients
- 2 tbsp (30 ml) olive oil
- 1 medium yellow onion diced
- 1 medium head cauliflower chopped into small florets
- 2 carrots peeled and diced
- 2 celery stalks diced
- 3 cloves (3) garlic minced
- 1 tbsp (15 g) fresh ginger grated (or 1 tsp ground ginger)
Spices
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1/2 tsp (0.5 tsp) smoked paprika optional but recommended
- 1/2 tsp (0.5 tsp) black pepper plus more to taste
Soup Base
- 6 cups (1.4 liters) low-sodium chicken broth
- 2 cups (250 g) cooked, shredded chicken rotisserie, leftover, or poached
- 2/3 cup (160 ml) heavy cream or coconut milk for dairy-free
- 1 tsp salt or to taste
- fresh parsley chopped, for garnish (optional)
Equipment
- Large pot or Dutch oven
- Ladle
- Sharp knife
- Cutting board
Instructions
- Warm the olive oil in a large pot over medium heat. Add the diced onion and sauté until softened and translucent, about 3–4 minutes. Lower the heat if it starts to brown.
- Add the chopped cauliflower, carrots, and celery to the pot. Stir and cook for 3–4 minutes until they begin to soften.
- Stir in the garlic, grated ginger, turmeric, cumin, smoked paprika, and black pepper. Cook, stirring, for 30 seconds or until fragrant.
- Pour in the chicken broth. Bring the mixture to a gentle boil, then reduce the heat and simmer, uncovered, for about 10 minutes or until vegetables are tender.
- Add the shredded cooked chicken and heavy cream. Stir to combine, and allow to heat through for 5–7 minutes. Taste and add salt as needed.
- Ladle the soup into bowls, top with fresh parsley and extra cracked black pepper if desired. Serve warm.
Notes
This soup is perfect for using up leftover chicken or veggies from your fridge. For a dairy-free version, substitute coconut milk for the heavy cream. Try adding greens like spinach or kale at the end, or a pinch of cayenne if you like heat. Store in an airtight container in the fridge for up to 5 days, or freeze for up to 2 months (a quick whisk after thawing helps if the texture shifts).
Nutrition
Calories: 260kcal | Carbohydrates: 13g | Protein: 20g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 65mg | Sodium: 980mg | Potassium: 680mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4300IU | Vitamin C: 26mg | Calcium: 60mg | Iron: 1.5mg