Cauliflower is a beautiful, neutral veg. Eat it raw or steam it and make a great mash or base for pizza crust (what?!!!). Here, cauliflower creates a luscious, velvety soup base that’s hard to beat especially when you consider how quickly it comes together and how fabulous this cruciferous beauty is for your bod. Cauliflower supports the body’s detox system, antioxidant system, and inflammatory/anti-inflammatory system. Why is that important? Well, basically every major disease has roots in one or more of those systems… so, supporting them helps keep everything working properly. That aside, cauliflower is high in Vitamins C, K and Folate; it is also fiber rich, so you’re in for some great digestive benefits to boot!
Creamy Cauliflower Soup with Sweet Red Pepper Puree
Creamy Cauliflower Soup with Sweet Red Pepper Puree
1 head cauliflower, leaves removed, cleaned and chopped
1 large leek, green top removed, cleaned and sliced
1 medium potato, peeled & cubed
1 cup slivered almonds or raw almonds with skins blanched off
6 cups vegetable broth
1 tsp turmeric (optional) ~ boosts anti-inflammatory benefits
Put everything in a soup pot and bring to a simmer. After 20 minutes, the veg should be soft. Turn off the heat and let the soup cool for a few minutes. Carefully transfer the veg and broth to your blender (in batches if necessary), and blend until smooth. Alternatively, use a handheld immersion blender and blend it in the pot.
*If your blender has difficulty making this smooth on the first go, try soaking the almonds for an hour to soften them before adding them to the soup pot next time. The Vitamix blends them beautifully, but others may leave a grainy texture without soaking.
While soup is cooking, you can make the Red Pepper Puree
1 jar roasted red peppers, drained
or
3 red peppers, seeded, sliced and roasted until soft
1 tsp olive oil
1 Tbsp maple syrup
salt and pepper to taste
Put everything in your Vitamix or blender and whiz until smooth. Taste and adjust seasoning as desired. Transfer to a clean jar.
To serve, ladle soup into bowls and top with a swirl or dollop of the red pepper puree.
16-oz - Gold Label Virgin Coconut Oil - 1 pint
