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Description
A nourishing and flavorful chicken soup packed with anti-inflammatory ingredients like turmeric and ginger. Perfect for boosting your immune system and feeling better.
Ingredients
- 3 tablespoons olive oil
- 1 medium onion, diced
- 3 celery stalks, thinly sliced
- 4 carrots, peeled and thinly sliced
- 3 garlic cloves, minced
- 3 cups cauliflower florets
- 3 cups chopped green cabbage
- 1 teaspoon turmeric
- 1 teaspoon cumin
- ½ teaspoon paprika
- A pinch of chili flakes (optional)
- 6 cups vegetable broth
- 1 ½ teaspoons kosher salt (adjust to taste)
- ½ teaspoon ground black pepper (adjust to taste)
- ¼ cup fresh parsley, chopped
- Juice of one lemon
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion, celery, and carrots. Cook until softened, about 5-7 minutes.
- Add garlic, cauliflower, and green cabbage. Cook for another 3-4 minutes until slightly tender.
- Stir in turmeric, cumin, paprika, and chili flakes (if using). Cook for 1 minute until fragrant.
- Pour in vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until vegetables are tender.
- Season with salt and pepper to taste.
- Stir in fresh parsley and lemon juice just before serving.
Notes
- For added protein, you can add shredded cooked chicken.
- Adjust spices to your preference.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American