Somedays you just feel like soup and those days are pretty ‘souper’… 😉 There are a few soup recipes that seem to be my go-to’s on souper days. This time I decided to adventure outside of my normal chunky stew comfort zone and try a puree’d version of a family favorite. This soup seemed to “Hug me back” like “Thanks, be warm and rest now.”
It might have been more of my body hugging me, thanking me for the healthy comforting nourishment I just gave it. Why might my body might hug me back? Well, Cauliflower actually helps to reduce risk of cancer due to it’s special antioxidant properties, anti-inflammatory effects, as well as it’s high fiber content. Just one cup of cooked cauliflower contains 92% of Vitamin C our body needs everyday. Here is my soup recipe, I am excited to start perfecting it and trying out a few different ways… cilantro, chives, nuts, keeping it chunky, or giving it a whizz in the blender. This is also another cauliflower soup recipe that I like and was inspired by when creating my own version.
1 Medium Sized Organic Cauliflower Head, Cut Into Florets
1-2tbs olive oil for drizzling
5 Cloves Garlic, Unpeeled
3 Leeks, Sliced
3 Cups Low Sodium Chicken or Vegetable Broth (I used Chicken)
2 tsp (or salt to taste) Pink himalayan Salt (or sea salt)
2 Handfuls Organic Spinach
squeeze of lemon
chili flakes *optional or Paprika
basil leaves *optional
2 heaping tbp of Greek yogurt (optional) — can also ad 1bs of white wine vinegar– as seen on love and lemons recipe
** I also added leftover cooked chicken breast to my soup for added protein.
**Next time I might try adding a 1/2 a cup of soaked cashews for a bit of creaminess.
*One bag or gallon sized ziplock to shake cauliflower
Preheat the oven to 425 degrees.
Put the Cauliflower florets, sliced leeks, onion, and garlic cloves into an airtight bag, drizzle with olive oil and shake.
Assemble the airtight mixture on baking sheet.
Season to taste with salt and pepper.
Roast for 20-30 minutes, rotating halfway through. Remove before charring any of the vegetables. (Take out any burnt veggies before adding to broth).
Add the ingredients to your blender (mine worked well in the vita-mix) or simmer broth in soup pot, add the roasted veggies and use an immersion blender.
I wasn’t a big fan of the color soI blended 2 handfuls of organic spinach with the soup mixture.
Squeeze lemon, taste the soup, if you would like a little tart or creaminess taste added… add a few dollops of greek yogurt or white wine vinegar.
Garnish with fresh basil leaves, chili flakes or paprika.