CLOUDY DAY CAULIFLOWER AND TURMERIC CHICKEN SOUP

Savvy ApprovedMy Recipe
Written By Rebecca Lyon

This recipe is inspired by Nigella Lawson’s Cauliflower, Garlic and Turmeric Soup found in the amazing The Royal Marsden CANCER COOKBOOK. It is a healthy and delicious soup that is targeted to appeal to those fighting cancer and healing from treatment, but is a great recipe to be enjoyed by anyone. I added a few things to the soup to boost the flavor and protein, such as salt and chicken.

SUMMER GAZPACHO

SERVINGS: 5 BOWLS
PREP TIME: 15 MINUTES
COOKING TIME: 1 HOUR AND 25 MINUTES
TOTAL TIME: 1 HOUR AND 40 MINUTES

INGREDIENTS

  • 1 head of garlic

  • 4 tablespoons of olive oil

  • 1 yellow or white onion (chopped)

  • 1 cauliflower (cut into florets)

  • 1 teaspoon of turmeric

  • 1 larg potato (peeled and chopped)

  • 1 liter of chicken broth

  • 2 chicken breasts (cut in half lengthwise)

  • 6 oz. of coconut milk

  • 1 teaspoon of salt

INSTRUCTIONS

  1. Roast the Garlic

    Preheat your oven to 400 degrees and cut the top of the head of garlic off. Place the garlic head on a large piece of tin foil and drizzle about one tablespoon of olive oil over it. Wrap the garlic head in the tin foil and place it on a baking sheet. Once oven is heated, put the garlic in the oven and roast for 40 minutes.

  2. Start the Soup

    Pour the remaining olive oil into a large saucepan over medium heat and sauté the onion until it is translucent and fragrant, stirring constantly (about 10 minutes). Add the cauliflower, potato, turmeric, and stir. Cover the pan and allow to cook on low to medium heat for 10 minutes.

  3. Cook the Chicken

    Heat a large frying pan over medium heat and drizzle it with about one tablespoon of olive oil. Add the chicken breasts and cook each side for about 5-6 minutes or until chicken is fully cooked and no longer pink inside. Once cooked, remove the chicken from the pan and shredded it with your fingers or two forks. Set aside for later.

  4. Complete the Soup

    Once garlic is fully roasted, squeeze the baked garlic cloves into the large saucepan, along with the chicken broth and salt. Bring the soup to a boil then reduce to a simmer for 15 minutes. Use a potato masher to mash the soup in the saucepan. Finally, add the coconut milk, stir until it is dissolved, and the shredded chicken.

  5. Serve and Enjoy!

Rebecca Lyon
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SUMMER GAZPACHO