A tasty anti-inflammatory chicken soup.

Ingredients:

• 250g chicken breast, cooked and shredded
• 2 ½ cups cauliflower florets
• 1 carrot, chopped
• 1 ½ tbsp ginger, grated
• 1 small onion, chopped
• 2 garlic cloves, minced
• ½ tsp turmeric
• ½ tsp black pepper
• 1 tsp dried mint
• 2 tbsp olive oil
• Salt and additional black pepper to taste

Method:

1. Prepare the Vegetables: Start by chopping the carrot and onion, mincing the garlic, and grating the ginger. This will streamline your cooking process and ensure everything is ready to go.
2. Cook the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion, minced garlic, and grated ginger, sautéing until the onion becomes translucent and fragrant, about 3–4 minutes.
3. Add the Carrot and Cauliflower: Add the chopped carrot and cauliflower florets to the pot. Stir well to combine with the aromatic base. Cook for another 5 minutes, allowing the vegetables to start softening.
4. Incorporate the Spices: Sprinkle in the turmeric, black pepper, and dried mint. Stir to coat the vegetables evenly with the spices, releasing their flavours into the mixture.
5. Add the Chicken and Simmer: Pour in enough water to cover the vegetables, usually around 4 cups. Bring the mixture to a boil, then lower the heat and let it simmer. Add the shredded chicken breast and let the soup cook for about 15 minutes, allowing the flavours to meld together.
6. Season and Serve: Taste the soup and add salt and additional black pepper as needed. Once the vegetables are tender and the flavours are well blended, ladle the soup into bowls and serve hot.

From: https://foodyhealthylife.com/30-minute-cauliflower-chicken-soup-an-easy-anti-inflammatory-recipe/, viewed 21-May-2024.