I can already feel the Fall chill here in New York, so naturally I start craving soups. I've been playing around with creating cheesy, hearty flavors, while still maintaining a healthy element with soups - I was so excited when I stumbled up this creation.
I discovered this recipe by mistake actually. I was trying to fine tune my recipe for alfredo pesto, and accidentally added a bit too much water. I thought to myself, well - might as well drink as soup tonight. I added in a few extra ingredients, and the result was a rich, cream, warm soup that filled my stomach and heart.
Why You Should Eat More Cauliflower:
1. Fights Inflammation:
Inflammation is the root cause of nearly all chronic diseases that we face today. Cauliflower is rich in antioxidants and anti-inflammatory compounds which lower oxidative stress and free-radicals in our body. (1)
2. Aids in Weight Loss:
Cauliflower is very low caloric value, is low in carbs and sugar, and yet high in volume and fiber to help you feel full. It's an excellent choice for those looking to lose weight, since you can consume large amounts of cauliflower and fill up, without over-consuming calories, fat, sugar, or carbs.
Cauliflower also helps to reduce constipation and keeps excess waste or water weight moving out the body, helping you feel lighter and more energetic. (1)
3. Helps Balance Hormones:
Consuming antioxidant-filled vegetables like cauliflower has shown to help balance hormones partially by reducing unhealthy levels of estrogen. High estrogen foods can be harmful to the systems of the body when they begin destroying the vulnerable hormonal balance many people struggle to maintain today. Processed foods like soy, meat, dairy, yeast, and refined sugar can all lead to an imbalanced level of estrogen in the body. Excess estrogen in the blood stream is associated with health issues like hypothyroidism, autoimmune disease, chronic fatigue, and ovarian cancer. (1)
3 cups roughly chopped cauliflower
6 garlic cloves
2 TBS nutritional yeast
2 TBS fresh squeezed lemon juice
1 tbs coconut oil
sea salt to taste
1/2 tbs smoked paprika
1 tsp turmeric powder
1/4 cup onion
1/2 cup chopped mushroom
1/2 cup red bell pepper
1. Heat coconut oil, sauté 3 cloves of chopped garlic until they turn light brown
2. Add cauliflower, mushrooms, and bell pepper. Stir all the ingredients and add 1/2 cup of water.
3. Add salt, cover pot and let cook with medium heat for approximately 20 minutes.
4. In a blender add: all the cooked vegetables, additional 1/2 cup water, 3 cloves raw garlic, onion,jalapeño, turmeric, nutritional yeast, and some salt.
5. Blend and enjoy warm!
6. You can top with roasted pumpkin seeds for a crunch or crushed red pepper for spice.
As always, enjoy with love and gratitude.