This is a very light and fresh take on soup. It’s very fast to put together and does not require long simmer times to maximize the flavor. I’ve written this recipe to be low carb compliant – but feel free to use white or brown rice if that feature is not important to you. The recipe uses riced cauliflower, which is currently extremely popular and popping up everywhere! Although a great time savor – if you don’t have access to already riced cauliflower – feel free to grate, or coarsely chop in a food processor, regular cauliflower to create a similar texture.
ginger, cilantro, chicken and 'rice' soup
- 2 Tbs butter or preferred cooking fat
- 2 quarts chicken stock
- 1 onion, chopped
- 3 inch section of peeled ginger, cut into matchsticks
- 3 cloves of garlic, minced
- 6 cups of leftover chicken, or 3-4 large chicken breast cubed
- 2 lb “riced” cauliflower
- 8 cups baby spinach or other baby greens mix
- 3 limes, wedged
- 1 bunch of green onions, sliced
- 2 bunches cilantro, leaves picked off and chopped
- 3 avocado, diced
- Saute onion in butter with a pinch of salt until translucent. It’s important to cook well in this step to avoid crunchy raw onion taste in the soup
- Add ginger and garlic. Saute for 1 minute and then add chicken- if using raw.
- Add cauliflower and stock. Simmer for 15 minutes to soften cauliflower and allow flavors to meld
- If using cooked chicken, add now and heat until warmed through.
- Add greens and just wilt- 3-5 minutes.
- Serve each bowl with toppings. This keeps everything tasting fresh. If you put all the toppings directly in the pot the soup doesn’t hold or reheat as well.
You can use brown or white rice in the place of riced cauliflower. Use 1.5 cups of dried rice and add it right before the broth.