I wanted to share this super simple creamy vegan cauliflower soup. I am obsessed with cauliflower and have been putting it in dal, making sushi rolls with it and making ‘fried rice’. It seems obvious that I would start making soup with it! Especially since the weather has been in the minuses the last while. I love cauliflower because it is so versatile, creamy, filling and nutritionally potent.
Nutritionally Potent Cauliflower
In my post for cauliflower rice I mentioned that cauliflower contains compounds that are anti-cancer. Cauliflower also helps the body’s ability to detoxify in many ways. There are 2 phases to detoxification in the liver. Cauliflower contains antioxidants that support Phase 1 detoxification along with sulfur-containing nutrients important for Phase 2 detoxification activities. The glucosinolates in cauliflower also activate detoxification enzymes. Amazing!
In one cup of cauliflower there is 73% of our daily recommended intake of vitamin C. Vitamin C comes from our diet since our body cannot produce it. Vitamin C is a potent antioxidant. It helps with healthy collagen formation (beautiful skin), bone and teeth health as well as heart health. Cauliflower also contains folate for all those expecting mamas out there. Folate is a B Vitamin that is important for neural tube development (especially in the early stages of pregnancy). One cup also contains 9% omega-3 fatty acids. Omega 3’s are essential fatty acids and are anti-inflammatory and help with detoxification.
Ok, I could go on and on about the amazingness of cauliflower but it’s time to actually eat it! Here is the recipe:
//Creamy Vegan Cauliflower Soup//
- 1 medium head of organic cauliflower, chopped
- 3 cups vegetable broth
- 2 cups coconut milk
- Black pepper, to taste
- Sea salt, to taste
- Optional: any spices you love, e.g. thyme, turmeric, oregano
- In a large pot over medium-high heat, add the cauliflower, vegetable broth and bring to boil.
- Once boiling, reduce heat to low and simmer for 25-35 minutes or until the cauliflower is tender.
- Add the mixture to your blender with the coconut milk and blend until smooth.
- Gently reheat.
- Add black pepper and sea salt to taste.
- Add 1/2 cup to 1 cup organic shredded coconut to 2 cups hot water.
- Let sit for 5-10 minutes.
- Blend and strain.
- Use milk!
This soup is warming, filling and amazing when it’s THIS cold outside (-13*C). Please try it and let me know how it was. Make it your own by adding spices and hers you love and let me know in the comments below what you did.
Thank you for reading and I look forward to sharing more nourishing recipes with you.
To internal nourishment,