Step 1

Mix coriander, cumin, paprika, cardamom, nutmeg, and cayenne pepper in a small bowl. Set aside.

Step 2

Heat a large saucepan or dutch oven over medium heat. Add avocado oil. When oil is hot, add onions to the skillet. Cook onions until they are starting to brown on the edges and beginning to develop some translucency. Turn heat to low.

Step 3

Add the spice mixture. Cook, while stirring for about two minutes to toast the spices.

Step 4

Stir in fresh ginger and tomato paste. Stir to mix well.

Step 5

Pour in stock slowly, stirring to combine. Add chicken breasts and push down to cover with the broth. Increase heat to medium. Bring the soup to a simmer, stirring occasionally. Decrease heat to low. Simmer uncovered gently until chicken is cooked through.

Step 6

Remove chicken with a slotted spoon and place on a cutting board. Allow to cool until cool enough to touch. Shred chicken using two forks. Transfer shredded chickne back to the soup pot.

Step 7

When soup has reached a simmer, add cauliflower and bring soup back to a simmer. Allow soup to simmer until cauliflower is tender, about 5 minutes.

Step 8

Stir in cilantro, salt and pepper. Taste and adjust seasoning.