Healthy Chicken and Cauliflower Soup

1.Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for 5 minutes until translucent.

2.Add the minced garlic and ground ginger to the pot, cooking for 1 minute until fragrant.

3.Add the minced chicken breast to the pot, breaking it up with a wooden spoon, and cook until no longer pink.

4.Pour in the chicken broth, increase the heat to high, and bring the mixture to a gentle boil.

5.Stir in the riced cauliflower, reduce the heat to low, and simmer for 10 to 12 minutes until the cauliflower is tender but not mushy.

6.Season the soup with salt and black pepper, then stir in the fresh watercress leaves and lemon juice, cooking for just 1 minute until the watercress is wilted.

7.Remove from heat and serve immediately in warm bowls.