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.
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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