The Nourising and Anti-Cancer Cauliflower!
If you are in the mood for a delicious hardy soup, here is a recipe for it. I enjoy soups year round but now that the weather is turning a little cooler is the perfect time for a deliciously warming bowl of hot soup for the whole family! But before you start chopping up your onions, let’s delve in to the nutritional facts about cauliflower! Cauliflower is part of cruciferous vegetable family in addition to broccoli, kale and cabbage. The cauliflower has a compact “head” called a “curd” which is actually composed of undeveloped flower buds. When compared to other cruciferous vegetables, cauliflower is slightly lower in nutrients but it is very big in taste!! Cauliflower is thought to originate in Asia and is now grown all over the world, however, California is the largest producer of cauliflower. Cauliflower is loaded with important nutrients including vitamin K, C and the B vitamins. In addition, this amazing vegetable contains potassium, phosphorus and boron. Cauliflower has cancer and disease-fighting phytonutrients, especially glucosinolates, including indole-3-carbinol, sulforaphane, di-indolmethane and isothiocyanate. Please PubMed references below! These glucosinolates support anti-cancer processes in the body including colon, prostate, lung and breast cancers.
Simple and Quick Creamy Cauliflower Soup
1 head cauliflower, stem and leaves removed, chopped into small pieces
2 medium onions, diced
2-3 tablespoons butter, ghee, coconut oil or extra virgin olive oil
4 cups chicken or vegetable broth
1 cup whole milk or almond milk
Salt and pepper to taste
Nutmeg to garnish
1. Place finely chopped onions into a large pot and saute for about 10 minutes on med-med/high heat.
2. Add chopped cauliflower and saute for about 3 minutes.
3. Add 4 cups of chicken or vegetable broth. If you have no broth on hand, you can use 4 cups water to 4 cubes of organic broth cubes in vegetable or chicken flavor.
4. Increase temperature to boiling for just a few seconds, then immediately turn down heat to a simmer for about 20 minutes.
5. Add a cup of organic full-fat dairy milk or your favourite non-dairy milk such as almond or cashew milk.
6. Simmer for about 5-10 minutes and blend with a hand blender or pour into a blender and blend for several seconds.
7. Return to pot, reheat slightly and season with salt and pepper to taste.
Garnish with a sprinkle of ground nutmeg and enjoy! Serves 4-6 persons.