I stumbled upon the most colossal head of cauliflower at the local farmer’s market last weekend. I mean this cauliflower was ridiculously huge and overflowing with potential for a delicious and healthy meal. My husband questioned my plan and I excitedly shared my vision for a vibrant cauliflower soup!
I love “soup Saturday.” It starts with waking up early to visit a market, inspecting the produce, and finding inspiration. The cutting, chopping, sautéing, and simmering are such joyful acts. Soon the kitchen is filled with a delightful aroma. Finally, bowls are filled with the hot concoction, and the grand finale is the first spoonful!
What’s special about this soup is, if the cauliflower is prepared the correct way, you will get your daily required serving of cruciferous vegetable. Cruciferous vegetables contain phytonutrients that help prevent DNA damage, stop the spead of metastatic cancer, and target breast cancer stem cells. Additionally, they help boost liver detox enzymes and boost immune function.
How do you prepare cruciferous vegetables for cooking?
Chop the vegetables up, wait 40 minutes, and then cook. Doing this creates the production of sulforaphane – the magic enzyme that helps heal the body!
Ingredients
- 1 large head cauliflower (any color)
- 1/4 cup chopped celery
- 1 sweet onion chopped
- 3 green onions cut in small pieces
- 3 cloves garlic
- 1/4 cup nutritional yeast
- 4 cups vegetable broth
- 1 cup unsweetened almond milk
- 1 tsp ground black pepper
- 1/4 tsp ground nutmeg
Directions
- Preheat oven to 425 degrees. Cut the cauliflower into small pieces. Place the cauliflower and garlic on a cookie sheet lined with parchment paper. Spritz some water over the cauliflower and garlic. Roast for 15 minutes, toss, spritz with more water, and then roast for another 10-15 minutes.
- While the cauliflower and garlic is roasting saute the celery and sweet onion in a soup pot using a little water.
- Add the vegetable broth, roasted cauliflower, pepper and nutmeg and simmer for a few minutes.
- Remove a small amount of the best cauliflower for garnish.
- Puree the mixture using an immersion blender.
- Add the almond milk and nutritional yeast and simmer on low for about 5 minutes.
- Serve with the reserved cauliflower and cut up green onions as a garnish.
