Winter Recipe: Cauliflower Soup

By Melissa Macchione RHN

Eating cauliflower is like winning the antioxidant and phytonutrient lottery! Cauliflower is packed with vitamin C, beta-carotene, kaempferol, quercetin, rutin, cinnamic acid, and much more. It is also an excellent source of vitamin K, providing us with one of the hallmark anti-inflammatory nutrients. Cauliflower, like other cruciferous vegetables, also boosts our heart health. Sulforaphane, found in cauliflower and other cruciferous vegetables, has been shown to significantly improve blood pressure and kidney function. Cauliflower is also a good source of protein, thiamin, riboflavin, niacin, magnesium, phosphorus, fiber, vitamin B6, folate, pantothenic acid, potassium, and manganese. Oh, and it’s delicious!

What to do:

1. In a 5 to 6-quart saucepot, heat oil on medium until hot.
2. Add celery, carrot and onion, and cook 10 minutes or until tender. Season with salt, black pepper and chili pepper.
3. Add cauliflower and potatoes and cook for approx. 5 minutes.
4. Stir in thyme, oregano, bay leave and some more salt and black pepper; cook 30 seconds, stirring.
5. Add broth and let simmer for 5 minutes.
6. Add water to saucepot; cover and heat to boiling on high. Reduce heat to low, and simmer for 2 hours (the longer, the better!)
7. Serve as is or if you like your soup pureed….

To puree the soup:

In batches, ladle mixture into blender (remember to remove the bay leave) or you can also use a hand blender – but be careful as the mixture is hot! Return all soup to saucepot and heat through.

Makes approx 8 ½ cups.

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