Warm, light and packed with nutrients this soup goes well in many occasions:
- It goes well as a starter, snack or even breakfast option
- When you are in a rush and need something easy to prepare
- When you want a simple and light side dish
- Perfect for detox days
Cauliflowers are known for its anti-cancer, anti-inflammatory and antioxidant properties, also providing at least 77% of your daily recommended amounts of vitamin C.
Did you know it is also good for your brain? It can help cognitive function and memory because it contains choline, one of the B vitamins important for brain function.
Here is how I prepare my cauliflower soup:
Wash and then chop one cauliflower head. Reserve. Saute some minced garlic in olive oil until golden, add the cauliflower pieces and water just enough to cover it, bring to boil. Let it cook for about 20 min until it is soften, remove from heat and with a hand mixer or blender, puree until all is smooth. Add salt and pepper to taste and is ready to serve.
Alternatively, you can steam the cauliflower florets and just add warm water and blend. Although I end up with a couple more pots to wash, I try to maximize nutrition value as much as I can, that’s why I often prefer steaming over boiling, preserving better flavor and nutrients.
To boost anti-inflammatory and anti-cancer properties, you might add one tablespoon of turmeric to the recipe, which also adds flavor. You may also add on hemp or pumpkin seeds, or even some shredded chicken to add more protein and make an easy complete meal. Enjoy!