Study find that mostly Americans don’t get the required amount of vegetables. Adding soup to your diet can help you increase your vegetable intake, especially if you choose a vegetarian soup, such as Roasted cauliflower and potato soup. This soup is consistently use for proper dgestion, inflamed stomach or colon.
Roasting the cauliflower deepens the flavor and softens the texture. This roasted cauliflower soup is surprisingly rich in vitamin C. It’s also rich in indole-3-carbinole, a phytonutrient that can stimulate cellular detoxification.
Indole-3-carbinole’s ability to prevent estrogen dominance, it also an excellent food choice for cancer prevention, particularly breast cancer prevention.
Learn how to make Roasted cauliflower and potato soup using healthy ingredients.
2 medium Yukon gold potatoes, peeled and chopped
2 large (or 3 small) leeks, rinsed thoroughly and roughly chopped
1 head cauliflower, florets removed and roughly chopped
2 tablespoons olive oil
2 teaspoons salt
1 teaspoon black pepper
32 ounces vegetable or chicken stock
2 sprigs fresh thyme, leaves removes and roughly chopped
2 cups Cashew milk
sour cream and green onions for serving, optional
Pre-heat the oven to 450 degrees F.
Toss the chopped vegetables with the olive oil, salt and pepper and spread in an even layer on a large baking sheet.
Roast at 450 degrees F for 20-25 minutes, stirring halfway through, until all the vegetables are tender.
Keep the vegetables into a large stockpot and add the stock and thyme.
Bring to a simmer over medium heat.
Blend the soup until smooth.
Add the Silk Cashew milk and stir to combine.
Return to the heat, bring to a simmer again, then turn off the heat.
Check for seasoning; add salt and pepper as needed.
Serve hot with sour cream and fresh green onion if desired.
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