2 garlic cloves, minced

6 carrots, sliced

3 celery stalks, sliced

1 yellow onion, diced

2 tsp ground turmeric

8 cups chicken stock

4 cups cauliflower rice

1 lb chicken breasts, cut into cubes

2 tbsp corn starch

1/4 cup water

2 cups baby spinach, chopped

Juice of 1 fresh lime

Sea salt and black pepper, to taste

Fresh parsley, chopped, for garnish

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In a large pot over medium heat, sauté garlic, onion, carrots, and celery for 5–7 minutes until fragrant and slightly tender.
Add ground turmeric and stir for 1 minute to release its aroma.
Pour in chicken stock and bring to a simmer. Add chicken cubes and cook for 10–12 minutes until fully cooked.
Mix corn starch and water in a small bowl to create a slurry. Slowly stir into the soup to slightly thicken the broth.
Add cauliflower rice and chopped spinach, simmering for 3–5 minutes until vegetables are tender.
Stir in lime juice and season with sea salt and black pepper to taste.
Serve hot, garnished with chopped fresh parsley.

Add ginger or garlic powder for extra anti-inflammatory benefits.

Swap chicken breasts for thighs for richer flavor.

Include other vegetables like zucchini, bell peppers, or mushrooms.

Garnish with a drizzle of olive oil or a sprinkle of chili flakes for added flavor.

Add a pinch of cayenne or turmeric paste to make it spicier.