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Roasted Cauliflower Soup Recipe
Posted By Dr. Ben Kim on Oct 10, 2008 Healthy Soups
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
3 cups vegetable broth or organic chicken broth
1 cup water
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.
Posted By Dr. Ben Kim on Oct 10, 2008 Healthy Soups
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
3 cups vegetable broth or organic chicken broth
1 cup water
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.