|Nutritional Guidelines (per serving)|
|Servings: 4-6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||12%|
|Saturated Fat 2g||11%|
|Total Carbohydrate 21g||7%|
|Dietary Fiber 5g||19%|
|*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.|
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.
- 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
Cut 4 cups of small (1 inch) florets from the head of cauliflower and set aside.
Chop the remaining cauliflower into 1-inch chunks.
Heat olive oil in a soup pot over medium heat.
Add onion, leeks, carrots, yam, celery, and the rough chunks of cauliflower.
Cook 5 to 7 minutes, until the onions are translucent.
Add water, bay leaf, thyme, and salt.
Bring soup to a boil, cover, reduce to a simmer and cook 20 minutes, or until vegetables are tender.
Remove from heat.
Remove and discard the bay leaf and thyme branch.
Blend soup base with a vertical blender (or in small batches in a regular blender).
Adjust seasoning if needed. Return to medium flame, add cauliflower florets, and cook an additional 10 minutes.
Add cilantro, a few grinds of pepper and serve immediately.
If you are not eating the soup right away, add the cilantro when it is being served.