Creamy Cauliflower Soup Recipe
Does it ever feel like a whole head of cauliflower is too much to eat? Well this recipe is perfect for you! Cauliflower is an excellent source of nutrients called indole-3-carbinol and sulforaphane that fight cancerous cells, reduce excess estrogens in the body, and support detoxification.
- 2 tbsp coconut oil
- 1 leek, rinsed and chopped
- 2 cloves garlic, crushed
- 2 celery stalks, chopped
- 2 tsp sea salt
- 1/4 tsp ground white pepper
- 2 tsp dried thyme
- 1 large cauliflower head, cut into chunks
- 6+ cups water or broth of choice
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh tarragon
- 1/2 cup raw cashews
Heat the coconut oil in a 6-quart pot over medium heat. Add leeks and saute for 2 minutes, then add celery and garlic and keep cooking for another 3 minutes. Add salt, pepper, and thyme. Add the cauliflower and stir to coat with the oil and spices.
Add the water/broth, until level is 1/2 inch above vegetables. Cook covered over medium-low heat for 20-25 minutes. When cauliflower is soft, stir in tarragon and parsley.
Remove 1 cup of water from cooking cauliflower and add to the blender with the raw cashews. Blend until mixture is creamy. Working in batches, blend all of the cauliflower. Add cooking water as needed to meet your level of thickness.
Recipe adapted from The Whole Life Nutrition Cookbook