In a large pot, add enough water to cover the chicken breasts and a pinch of salt. Bring to a boil, then simmer for 15–20 minutes until cooked through.

Remove chicken from pot, let rest for a few minutes, then shred into bite-sized pieces.

Chop the fresh ingredients: dice cauliflower, finely chop onion and carrot, and grate the ginger.

Heat olive oil in the same pot over medium heat. Add minced garlic, onion, turmeric, and black pepper, sauté for 2–3 minutes.

Add chopped cauliflower, salt, and 2 cups of reserved chicken broth. Cover and cook for 5–7 minutes until tender.

Stir in chopped carrots, grated ginger, and mint if using. Cook for another 3–4 minutes.

Blend the soup halfway with a hand blender to desired thickness.

Stir in reserved shredded chicken and remaining broth, simmer for 5–6 minutes to meld flavors.