Creamy Cauliflower Soup
This is a rich and flavorful dairy free soup that is brimming with protein, B vitamins and zinc; which are typically lacking in plant-based and vegetarians diets. It also very satisfying, as it supplies ample quality fats and fiber to make you feel fuller longer. Fenugreek and caraway add beautiful warming flavors, are anti-inflammatory, digestion enhancing and contribute to balanced blood sugar levels….what’s not to love?
Purple cauliflower is such a joy to cook with, just look at that color!
The color doesn’t come through in the soup, unfortunately. Those pigments that make that purple color are altered during the cooking process. Purple cauliflower is not always available, but never fear; normal cauliflower is perfectly good in this recipe.
This soup freezes really well, I suggest making up a big batch and freezing it in portions for lunches throughout the week.
This super simple recipe makes approximately 4, 2-cup servings, and takes about 30 minutes to make.
Garnish with parsley or chives, and enjoy with crusty sourdough.
CREAMY CAULIFLOWER SOUP
1 Head Cauliflower (or 1/2 head very large cauliflower)
1/4 cup Extra Virgin Olive Oil
6 cups Vegetable Broth (or use natural bouillon cubes)
1 1/4 cups Hemp Seeds
1/2 cup Nutritional Yeast
1 tsp Ground Fenugreek
1/2 tsp Whole Caraway Seeds
1/4 tsp Ground Black Pepper
4 cloves Garlic (finely minced)
Directions
Heat oven to 175C/350F and roast cauliflower florets in the olive oil for about 20 minutes, or until tender.
Meanwhile, add caraway seeds to a dry saucepan and warm on medium heat until aromatic, then add broth, garlic and spices and simmer gently for 10 minutes.
Add 1/2 the roasted cauliflower, hemp hearts and nutritional yeast to the broth and blend in a blender in batches until smooth.
Add the remaining florets to the blended soup, taste for salt and serve.
Yours in health,
Camille Hoffman
Naturopath, Nutritionist & Medical Herbalist