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Roasted Cauliflower Soup Recipe

This roasted cauliflower soup is surprisingly rich in vitamin C. It's also rich in indole-3-carbinole, a phytonutrient that can stimulate cellular detoxification.

Indole-3-carbinole's ability to prevent estrogen dominance is what makes cauliflower - naturally rich in indole-3-carbinole - an excellent food choice for cancer prevention, particularly breast cancer prevention.

Enjoy this delicious and nutrient-rich roasted cauliflower soup recipe.

Ingredients:

2 heads cauliflower
2 Yukon gold potatoes, roughly chopped into bite-size pieces
3 garlic cloves
2 shallots (or one large onion)
2 tablespoons extra virgin olive oil
6 cups vegetable broth or organic chicken broth
Sea salt and pepper, to taste

Directions:

Preheat oven to 350 F.

Cut cauliflower into 1-inch flowerets (about 10 cups). In a large baking pan toss cauliflower, potatoes, garlic, and shallots with olive oil and roast in oven for about 25-35 minutes, or until golden.

In a large pot, simmer broth, water, roasted cauliflower and potato mixture for 20 minutes, or until cauliflower is very tender. Use your blender to puree soup in batches until smooth and return to pot. Add sea salt and pepper to taste. Heat soup over low to medium heat until just heated through.

Makes approximately 10 cups.

Optional: sprinkle some fresh chopped parsley on top of each bowl for presentation just before serving.

 
 

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Comments

This soup is spectacular and simple. Everyone I have made it for loves it as well ! It will warm you up on a cold winter night.

I made this today for my elderly mother who has a hiatle (sp?) hernia and her stomach has moved itself above her diaphragm, hence she is not able to tolerate solid food well, because it takes up all the room and she is full after two or three bites. She has lost over a hunred pounds (she was overweight) in three years, without even trying because she is basically starving. I've been giving her Isogenix shakes because she will drink them down. This soup is one of the first nutritious meals she has eaten in a long time (other than a bite here and there). Thanks for a great newsletter and so many great ideas to help her.

I was diagnosed by my chiropractor (also an amazing healer) with a hiatal hernia. The pain comes on really sudden and really strong. It's excruciating. My doc showed me a maneuver that pulls the diaphragm down and I've been doing it with great results. Scoot your fingers under the rib cage after you've let out a breath. Breathing in, push the fingers down firmly, then go down the stomach, firmly, and then off to the left. Three times. Or find a qualified chiropractor to show her how to do it.

Dear Dr. Ben Kim, I've made a few slight changes to this soup. I roasted the veggies, now I've place them in the crock pot with the stock on low for a few hours, then I'll whizz it with my hand held stick blender. I'm going to add a can of coconut cream at the end. I'll let you know how it turns out. Many thanks for sharing this recipe, at present I'm suffering reflux & my specialist put me on Nexium. I'm hoping this will be short term. In the meantime I'll enjoy this nourishing soup, nourishing for me, nourishing for my sensitive tummy. I love your web site, thanks for your commitment to your fellow man & putting out there the much needed information on how to stay well. Cheers :)

Hello again Dr. Ben, my variation on this soup (simmering in crock pot & adding coconut cream) turned out superb! Cheers :)

Hi! I am making the soup now. It sounds delicious and healthy! It says to simmer broth, WATER (I don't see an amount for the water), etc...?

Dear Karen,

Thank you for your question, we are happy to hear you are making the soup!

You can add water if you would like a thinner consistency, however it is not required.

Hope this helps. Enjoy!

Best,
Shelby
Client Care Manager
https://drbenkim.com