Cream of Cauliflower Soup Recipe
Cream of Cauliflower Soup
Ingredients: (Serves 4)
1 large head, cauliflower, chopped
3 stalks celery, chopped
1 medium carrot, peeled and chopped
2 cloves garlic, minced
1 onion, peeled and chopped
2 tsp. ground cumin
½ tsp. freshly ground black pepper
1 tbsp. chopped parsley
½ tsp. dill
In a soup pot or Dutch oven, combine the cauliflower, celery, carrot, garlic, onions, cumin and pepper
Add enough water to cover the ingredients in the pot. Bring to a boil over high.
Reduce heat to low. Simmer about 8 minutes until the vegetables are tender.
Stir in the parsley and dill before serving.
Protein: 3g | Carbohydrates: 10g | Fats 0.5g | Fiber: 5g | Sugar: 2g.
This is a quick and easy recipe; great for warm winter eating and for lunch prep. It is very nourishing in times of stress as it is healing and supportive for the adrenal glands.
Cauliflower is rich in sulfur compounds that help to detoxify the body and cleanse the liver. Although it contains dietary goitergens, it is safe for those with thyroid conditions as the goitergens are detactivated when cooked. Cauliflower is from the brassica family of vegetables, (like broccoli, brussel sprouts, cabbage and kale), as a result, it helps to remove carcinogens from the body. It is excellent for balancing blood sugar and will not spike insulin levels!
Cauliflower is a great vegetable, known for its thickening properties and substitutions for potatoes or root vegetables.