Making top notch soup doesn’t require formal training or a pint of heavy cream.
To make soup that your family and friends will rave about, all you need are a handful of wholesome ingredients: two heads of cauliflower, a couple of Yukon gold potatoes, two shallots or a yellow onion, and a fresh bunch of any favorite herb.
As with most soups that include a healthy portion of cooked Yukon gold potatoes, I find that this soup is consistently helpful to those with an inflamed stomach or colon.
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 is what makes cauliflower – naturally rich in indole-3-carbinole – an excellent food choice for cancer prevention, particularly breast cancer prevention.
Enjoy this delicious and nutrient-rich roasted cauliflower soup recipe.
2 heads cauliflower
2 Yukon gold potatoes, roughly chopped into bite-size pieces
3 garlic cloves
2 shallots (or one large onion)
2 tablespoons extra virgin olive oil
6 cups vegetable broth or organic chicken broth
Sea salt and pepper, to taste
Preheat oven to 350 F.
Cut cauliflower into 1-inch flowerets (about 10 cups). In a large baking pan toss cauliflower, potatoes, garlic, and shallots with olive oil and roast in oven for about 25-35 minutes, or until golden.
In a large pot, simmer broth, water, roasted cauliflower and potato mixture for 20 minutes, or until cauliflower is very tender. Use your blender to puree soup in batches until smooth and return to pot. Add sea salt and pepper to taste. Heat soup over low to medium heat until just heated through.
Makes approximately 10 cups.
Optional: sprinkle some fresh chopped parsley on top of each bowl for presentation just before serving.
It’s rich in cancer-fighting indole-3-carbinole, and is also an excellent source of vitamin C. And did I mention that it doesn’t contain a pint of heavy cream?
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