Tag: roasted cauliflower soup

With so much emphasis on rainbow eating, white colored vegetables are often overlooked. Cauliflower, for example, a cruciferous vegetable in the Brassicaceae family is jam packed with health protective compounds. One of the most impressive benefits of eating cauliflower is it’s ant-cancer powers. The act of eating cauliflower releases compounds called isothiocyanates (ITCs) which inhibit cancer cell growth. These compounds also protect DNA from damage. This is fiercly huge because damage to genetic material transforms healthy cells to cancer.

There are several compelling studies that show a correlation between good nutrition and cancer risk. Consumption of cauliflower, broccoli and cabbage is associated with a decreased risk of cancer. More specifically, daily consumption of vegetables in the Brassicaceae family lowers the risk of breast, bladder, colorectal and prostate cancers. So how about that? A green approach towards cancer prevention!

Ingredients

• 1 head cauliflower
• 1 carrot pealed
• 3 cups vegetable broth
• 1 1/2 cups plant based, unsweetened milk
• 1 can white beans
• 1/3 cups raw unsalted cashews (soaked in hot water and covered for 30 minutes)
• 3 cloves garlic minced
• 3 – 4 scallions (slice the whites in small pieces and keep the greens for garnish)
• 1 tsp. onion powder
• 1 tsp. black pepper
• 1/2 tsp. paprika
• 1/2 tsp. curry powder
• 1/2 tsp. oregano

Directions

1. Cut the cauliflower and carrot into pieces. Place on a roasting pan lined with silicone or parchment paper. Spray some water over the veggies. Roast uncovered in a 400 degree oven for 30 minutes. Vegetables should be soft and browned.
2. Place roasted vegetables and broth in a high speed blender and puree. Transfer to a soup pot.
3. Add the scallion whites, garlic and spices and place on simmer.
4. Place the soaked cashews, white beans and plant based milk in a high speed blender and whip for a few minutes until nice and creamy. Add this mixture to the pot.
5. Simmer for 20 minutes while stirring occasionally.
6. Serve warm with green scallions to garnish.