Description
A warm and comforting soup made with cauliflower and chicken.
Ingredients
Scale
- 1 head of cauliflower, chopped
- 2 cups cooked chicken, shredded
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup milk
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until soft.
- Add chopped cauliflower and chicken broth, bring to a boil.
- Reduce heat and simmer until cauliflower is tender.
- Puree the soup with an immersion blender until smooth.
- Stir in milk and season with salt and pepper.
- Heat through and serve hot.
Notes
- For a creamier texture, add more milk.
- Can substitute chicken with turkey or tofu for a different flavor.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 60mg
Keywords: Cauliflower Chicken Soup