Rich in fibre, cauliflower is also a member of the Brassica family. Like cabbage, Brussels sprouts and broccoli it contains indole-3-carbinol which when digested in the body forms diindolylmethane, a substance useful in protecting against breast, uterine and colorectal cancer.
Like broccoli, it also contains the nutrient choline essential for brain development and the production of neurotransmitters necessary for a healthy nervous system. A diet low in choline may result in earlier dementia or even Alzheimers.
This soup, while rich and creamy contains no dairy, but rather heart healthy olive oil and gut-healthy garlic with their additional excellent antioxidants.
Print the recipe: Simple Cauliflower Soup
Preparation: 12 mins
Cooking time: 22 mins
Total: 32 mins
- 20g Spanish organic extra virgin cold-pressed olive oil
- 2-3 cloves of organic Morado garlic
- 850-900g organic cauliflower
- 2 tbsp organic vegetable stock with Himalayan rock salt
- 1 tsp kombu shiitake dashi powder
- ~2 litres filtered water
- organic Welsh onions, washed and chopped
- Simply Natural Organic Red Chilli Flakes
Wash and cut the cauliflower into small pieces.
Measure out the olive oil into the Thermomix bowl.
Peel the garlic and chop briefly using speed 10.
Select 98°C on the temperature speed 1 and start to sauté the garlic.
Add the cauliflower and sauté for a further 6 mins.
Add water to the 2 litre mark and continue to cook for another 16 mins.
Add the vegetable stock and dashi and blend on speed 10 for 2 minutes.
Garnish with stir-fried organic Welsh onions and chilli flakes.
Adjust taste and enjoy 🙂