Cauliflower soup

Eating cauliflower will provide your body with impressive amounts of vitamin C, vitamin k, beta-carotene, and much more while supporting healthy digestion and detoxification.

The “brainy”-looking cauliflower heads contain numerous phytonutrients, such as indole-3-carbinol and sulforaphane that may help prevent prostate, ovarian, and cervical cancers.¹

Even if you are not too fond of cauliflower, this recipe is a must try.

Mise en place

Cut 375g of cauliflower into florets and reserve 50g of cauliflower florets for garnish. Dice the rest of the vegetables. Prepare the spice bag.

Sweat the veggies

In a 4 litre saucepan melt margarine (or oil), sweat onions at medium heat (don’t let them get any brown color) and then add pureed garlic. Add the celery and leeks and continue sweating. Add cauliflower, dust with 45g. of flour and stir to cook the flour for a minute.

Add stock slowly and stir well to avoid any lumps. Add spice bag and bring to boil. The moment it starts to boil, reduce heat to a simmer and cook until vegetables are tender (approximately 20 minutes).

Smooth the soup

Remove spice bag, use the blender and mix until the soup gets a silky texture (at least 2 minutes). Return soup to a saucepan and reheat to adjust consistency and seasoning.

Blanch and refresh the 50g of cauliflower florets and reserve for garnish. Decore with chopped chives.

 

 

 

 

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