INGREDIENTS

  • 8 oz/ 250g chicken breast, cooked and shredded (*see note below)

  • 3 tbsp olive oil

  • 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

  • salt and more black pepper to taste

INSTRUCTIONS

  1. Heat 2 tbsp olive oil, onion, garlic, turmeric, black pepper, ginger and sauté for 2-3 minutes in a small cooking pot.

  2. Add the cauliflower and 2 cups of chicken broth (or water and some salt). Cover and cook at medium-high for around 7 minutes.

  3. Add the 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.

  4. Add in the shredded 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.

This recipe can be easily doubled.

*Side note: I typically make my own broth (with cooked chicken) the day before for this recipe. I fill a big stock pot with around 6-8 cups of water with 2 raw, bone in, skin on chicken breasts and a few tablespoons of kosher salt. Bring to a boil and immediately turn down to simmering. Cook barely simmering with lid ajar for 5 hours.  Add one onion, 2 carrots, 2 celery sticks, and 5 peppercorns in the last hour of cooking. Then, remove chicken and shred all the meat from the bones and reserve shredded meat for recipe above.  Strain broth from the veggies and reserve broth (discard veggies).  Use this chicken and broth for recipe above. (This is for a “single” batch. If doubling, double all ingredients.)