Ingredients
Scale
- 8 oz/ 250g chicken breast, cooked
- 2 1/2 cups cauliflower florets
- 1 carrot, chopped
- 1 1/2 tbsp ginger, grated
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1/2 tsp turmeric
- 1/2 tsp black pepper
- 1 tsp dried mint
- 2 tbsp olive oil
- salt and more black pepper to taste
Instructions
- Heat 1 tbsp olive oil, onion, garlic, turmeric, black pepper and saute for 2-3 minutes in a small cooking pot.
- Add the cauliflower and 2 cups of chicken broth (or water and some salt). Cover and cook at medium-high for around 7 minutes.
- Add the ginger, mint and carrot and cook for another 5 minutes or until all the carrot has softened. Then, blend the soup halfway using an immersion blender. This will make the soup thicken, but won't make it too creamy
- Add in the chicken, salt and pepper if needed and about 1 more cup of broth (or water). Cook for 5-6 more minutes allowing the flavors to combine, add a tbsp of olive oil and serve. *