Cauliflower Soup
Cauliflower is one of my favorite vegetables. Do not let the white color fool you, it is a . cruciferous vegetable that is naturally high in fiber and B-vitamins. Cauliflower has antioxidants and phytonutrients to help your liver detox and act as a powerful disease preventative. It also contains fiber to enhance digestion, choline to enhance memory and concentration, and on serving has 77 percent of you DV vitamin C to boost immunity.
One of my favorite times to make this soup is the fall. Cold and flu season is beginning & the soup has powerful immune boosting and antibacterial properties to help prevent you from getting sick.
Sage has antimicrobial properties. This means they keep infectious bacteria, viruses, and fungi at bay.
Nutmeg contains calcium, iron, potassium, manganese, etc., which are all essential for various functions in the body.
Garlic has antimicrobial properties, is low in calories and rich in vitamin C, vitamin B6 and manganese. It also contains trace amounts of various other nutrients important for immune function.
This simple soup recipe only requires a handful of wholesome ingredients. So gather up your Vitamix, cutting board, and stock pot & lets give it a go.
Gather Ingredients:
1 tbsp EVOO or Avocado Oil
1 small sweet onion chopped
3-4 garlic cloves chopped
1 tsp dried sage leaf
1/2 tsp nutmeg .
1 large head cauliflower chopped or bag of cauliflower rice
2 cups vegetable broth, bone broth, or mineral broth
1 cup coconut milk, almond milk, or other plant based milk
Salt and pepper to taste
Optional Garnish: fresh sage leafs (I like to roast them for 5-10 minutes)
Stove Top:
Add the olive oil, onion, crushed garlic, and spices to a pot and sauté until the onions are translucent and the aroma fills the kitchen.
Add the cauliflower.
Then add in the vegetable stock and coconut milk. Bring to the boil.
Turn down the heat, cover the pot and simmer until the cauliflower is softened, about 20 minutes.
Blend with an immersion blender until smooth or blend in a Vitamix until smooth.
Add salt and pepper to taste.
Serve with a sprinkle of nutmeg & roasted sage.
Instant Pot:
Turn pot to saute. Add EVOO + onions and saute until translucent. Turn the pot off of saute setting & add spices & garlic. Stir a few times so the garlic is slightly golden and the aroma of the spices fill the room.
Add remaining ingredients to the instant pot. Press soup/broth setting.
Once the instant pot has finished, open the quick release (be careful of the steam) and use an emulsion blender to smooth out the soup.
Garnish with roasted sage.
