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Curried Chicken Cauliflower Soup Recipe

By Ethan Boldt

March 28, 2022

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Does seeing "curried" in a recipe title intimidate you? Indian recipes can have a reputation for being complicated or difficult, but most of the time I think we're just thrown off by all those spices we're not accustomed to using. Curry dishes can actually be super simple and quick to make, with tons of flavor and health benefits.

Take this Curried Chicken Cauliflower Soup, for example. What's less intimidating than a soup? Throw everything together, let it simmer, and then sit back and be wowed by your creation.

It all centers around cauliflower — one of the world's healthiest vegetables that's chockfull of both phytochemicals and anti-inflammatories — and Bone Broth Protein, which provides you gut, skin and joint support. Last, the anti-inflammatory spices that provide both flavor and benefits in this chicken curry soup. 

How to Make Curried Chicken Cauliflower Soup

You can use leftover chicken or meat from a prepared rotisserie chicken — or you can make this soup meat-free, as all the veggies and creamy coconut milk will fill you up and leave you satisfied.

First, you'll want to prep all of your veggies: cauliflower, leek and kohlrabi. Kohrabi, also called "turnip cabbage," is similar to a broccoli stem but sweeter. Be sure to remove the tough outer layer before dicing it up.Leeks are our stand-in for onions in this soup. You'll love the sweet flavor they impart, too. Just make sure you clean leeks well before using them.

Then start with a large soup pot over medium heat. Add your butter or oil. Throw in the cut-up cauliflower, the white parts of the leek and the kohlrabi. Stir them around and sauté for 5 to 8 minutes. You want to begin to bring out the veggies' flavors and get a little color on them.After the veggies have sautéed for a bit, turn the heat up to medium-high and add in the Bone Broth Protein Pure (mixed with 36 ounces of water), sea salt and spices. Now your kitchen is going to start smelling amazing. Bring to a boil, then turn to simmer and cover. This would be a great time to pull apart your chicken if needed.Add in the juice of 1 lemon, the green parts of the leek, all that delicious minced garlic, your pulled chicken and two cans of coconut milk. Cook for another 20 minutes. You'll see it begin to reduce and thicken.

To finish the soup, remove the pot from the heat and stir in the lemon zest. This is going to give you a punch of fresh flavor right at the end. Cover the soup and let it rest for 5 minutes.

Finally, ladle it up and enjoy your coconut curry chicken soup. You made a curry dish! That wasn't difficult at all, was it?

Curried Chicken Cauliflower Soup Recipe




30 minutes




Ethan Boldt

This is tastiest cauliflower soup you'll find. You can use leftover chicken or meat from a prepared rotisserie chicken — or you can make this soup meat-free, as all the veggies and creamy coconut milk will fill you up and leave you satisfied.

  • 1 tablespoon ghee or coconut oil

  • 1 head cauliflower, cut into medium pieces

  • 1 leek, chopped, white and green parts separated

  • 2 medium kohlrabi, peeled and diced

  • 36 ounces water mixed with 3 scoops Bone Broth Protein Pure (or use chicken bone broth)

  • 1/2 teaspoon sea salt

  • one 2-inch knob of turmeric, peeled, washed and grated

  • one 2-inch knob of ginger, peeled, washed and grated

  • 2 tablespoons curry powder

  • 1 teaspoon cayenne pepper (optional)

  • juice and zest of 1 lemon, divided

  • 5 cloves garlic, minced or pressed

  • meat from 1 rotisserie chicken, pulled

  • two 13.5-ounce cans coconut milk

  1. In a large pot or dutch oven, heat the ghee or oil over medium heat until the butter is melted or the oil is shimmering.

  2. Add the cauliflower, white parts of the leek and the kohlrabi. Saute for 5–8 minutes, stirring often.

  3. Increase heat to medium-high. Add the chicken broth, salt, turmeric, ginger, curry powder and optional cayenne pepper. Bring soup to a low boil.

  4. Once the soup is boiling, turn down to simmer and stir in the lemon juice, green parts of the leek, garlic, chicken and coconut milk. Simmer for 20 minutes.

  5. Remove the pot from heat and stir in the lemon zest. Allow soup to rest for 5 minutes before serving. Soup flavor will continue to improve over the next few days.


Calories 334, Carbs 12.8 grams, Fiber 4.2 grams, Sugar 3.2 grams, Fat 22.8 grams, Unsaturated Fat 2.1 grams, Saturated Fat 19.2 grams, Trans Fat 0 grams, Cholesterol 31 milligrams, Protein 24.3 grams, Sodium 325 milligrams

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