Cauliflower and Vegetable Soup

Cauliflower and broccoli soup
Cauliflower and broccoli soup topped with herbs. Cultura RM Exclusive/Diana Miller
  • Total: 40 mins
  • Prep: 10 mins
  • Cook: 30 mins
  • Yield: 4-6 bowls (4-6 servings)
Nutritional Guidelines (per serving)
209 Calories
9g Fat
21g Carbs
14g Protein
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Nutrition Facts
Servings: 4-6 bowls (4-6 servings)
Amount per serving
Calories 209
% Daily Value*
Total Fat 9g 12%
Saturated Fat 2g 11%
Cholesterol 151mg 50%
Sodium 676mg 29%
Total Carbohydrate 21g 7%
Dietary Fiber 5g 19%
Protein 14g
Calcium 153mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe for cauliflower and vegetable soup is full of lung strengthening foods and is excellent for grounding the nervous system. Vary the herbs according to your tastes. It takes about 30 minutes to make and is deeply nourishing.

Ingredients

  • 1 head cauliflower
  • 2 tablespoons olive oil
  • 1 medium sweet onion (chopped)
  • 1 leek (white and pale green part only, chopped)
  • 2 carrots (chopped)
  • 1 medium white Japanese yam (or one large Yukon gold potato, peeled and chopped)
  • 1 stalk celery (chopped)
  • 6 cups water (or veggie stock or homemade chicken stock)
  • 1 bay leaf
  • 1 branch thyme
  • 2 pinches sea salt
  • 1/4 cup cilantro (or dill or basil, fresh and chopped)
  • Optional: black pepper (to taste)

Steps to Make It

  1. Cut 4 cups of small (1-inch) florets from the head of cauliflower and set aside.

  2. Chop the remaining cauliflower into 1-inch chunks.

  3. Heat olive oil in a soup pot over medium heat.

  4. Add onion, leeks, carrots, yam, celery, and the rough chunks of cauliflower.

  5. Cook 5 to 7 minutes, until the onions are translucent.

  6. Add water, bay leaf, thyme, and salt.

  7. Bring soup to a boil, cover, reduce to a simmer and cook 20 minutes, or until vegetables are tender.

  8. Remove from heat.

  9. Remove and discard the bay leaf and thyme branch.

  10. Blend soup base with a vertical blender (or in small batches in a regular blender).

  11. Adjust seasoning if needed. Return to medium flame, add cauliflower florets and cook an additional 10 minutes.

  12. Add cilantro, a few grinds of pepper and serve immediately.

Tip

  • If you are not eating the soup right away, add the cilantro when it is being served.

Use Caution When Blending Hot Ingredients

Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.