cauliflower chicken soup
A comforting and creamy cauliflower chicken soup, perfect for a cozy meal. This hearty soup combines tender chicken, soft cauliflower florets, and a rich broth, finished with a touch of cream and fresh herbs.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion chopped
- 2 cloves garlic minced
- 4 cups chicken broth low sodium
- 1 head cauliflower cut into florets
- 2 cups cooked chicken shredded or diced
- 0.5 cup heavy cream
- 0.25 cup fresh parsley chopped, for garnish
- Salt to taste
- Black pepper to taste
Instructions
Preparation Steps
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Pour in chicken broth and bring to a simmer. Add cauliflower florets. Cover and cook for 10-12 minutes, or until cauliflower is very tender.
- Using an immersion blender, carefully blend about half of the soup until creamy. Alternatively, transfer half of the soup to a regular blender (be cautious with hot liquids) and blend, then return to the pot. This will thicken the soup while leaving some cauliflower chunks.
- Stir in the cooked chicken and heavy cream. Heat through for 3-5 minutes, ensuring the soup does not boil after adding cream.
- Season with salt and black pepper to taste. Ladle into bowls, garnish with fresh parsley, and serve hot.
Notes
This soup is wonderfully comforting on a chilly day. For a dairy-free version, you can substitute coconut milk for the heavy cream, adjusting the taste as needed. It also pairs excellently with a crusty bread.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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