Creamy Cauliflower Vegetable Soup

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The rainy season in San Francisco has officially started and we’ve been visited by many stormy days. Although it’s nothing to complain about considering Hurricane Sandy, there have been a few fallen trees in the neighborhood. An especially big tree feel the other night. Luckily no car was on the road at that time.

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Soup is the best accompaniment to those cold blustery days where all you want to do sit at home under a warm blanket. As a dog walker, I spend a lot of time outside enduring the rain, so I crave that cozy feeling once I get home after a day at work standing in the midst of a storm. This is the perfect winter soup not only because of it’s hearty qualities, but because the garlic, lemon and ginger are great immune boosters to stave off the sickness of the season! I usually make a big pot of this soup so I can have leftovers to reheat for lunch or dinner. Enjoy!

Creamy Cauliflower Vegetable Soup:

2 tbsp. olive oil
1 white onion
1 head of garlic
1 inch of fresh chopped ginger
1 tsp chopped rosemary
1 tsp oregano
1 head of cauliflower (I used cheddar cauliflower, regular works too)
1 1/2 cups roasted tomatoes (about 3 large tomatoes)
1 1/2 cups chopped brussel sprouts
1 cup grass fed whole milk
salt and pepper to taste
juice of half a lemon

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Vibrant Cheddar Cauliflower

1. Heat olive oil in a large soup pot and add onions, garlic, ginger, rosemary and oregano. Chop Cauliflower into bite size pieces and add to pot once onions are almost clear. Add brussel sprouts and sautee mixture on medium/high for a few minutes. Add roasted tomatoes and a dash of salt and pepper. Then, pour enough water in the pot to cover the vegetables. Cover the pot and let simmer on low/medium for about an hour.

2. Once the mixture has been allowed to simmer, turn off the heat and let cool for a few minutes. To blend, I used a hand blender, which is very convenient for making soups. If you don’t have a hand blender you can also use a regular blender or a food processor, but you should wait for the soup to fully cool before putting in a blender, especially if it’s plastic. Once the mixture is blended add the lemon juice, milk and salt and pepper to taste and blend again. Serve with a sprinkle of parmesan and a slice of sourdough or sprouted bread!

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This recipe was included in the following blogs. Thanks to them for hosting!

The Healthy Home Economist- Monday Mania
Natural Living Mamma- Simple Meals Friday

 

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DISCLOSURE OF MATERIAL CONNECTION: Some of the links in my blog are “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.” PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. I only endorse products that align with the ideals of Healy Eats Real and that I believe would be of value to my readers. FDA DISCLOSURE: Information and statements regarding health claims on this blog have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease.

Comments

  1. Julia says

    This looks amazing Hannah! Just in case I’m having a cultural misunderstanding – do you mean a whole head of garlic (as in 10-15 little cloves)?

    • says

      Thanks Julia! Yes, that does mean 10-15 little cloves. In case you couldn’t tell I like garlic a lot, haha. If you don’t want too much garlic you can always scale it down, but since it’s a pretty big pot of soup and the garlic is cooked the flavor isn’t too overbearing. Maybe I should change it to ‘bulb’ instead of ‘head’…

      • Julia says

        Oh awesome, yum, garlic is great. No leave it as ‘head’ – it seems to mean the same thing in all types of English!

  2. Jen says

    I made this last night and it was really good (and easy)! If you don’t mind me saying, the texture was a little on the thin side for me, so I think next time I will use a bit of cream. Also, I used butter to sautee the veggies instead of olive oil because of that whole thing about most oils releasing free radicals when heated… But it was organic butter! Come to think of it, I was able to get everything organic :) Looking forward to the leftovers on this snowy day!

    • says

      Hi Jen, Happy to hear you enjoyed the soup! I’m glad you mentioned the cooking oil for sauteing. I had previously read an article that said that olive oil was only dangerous when used for frying or in very high heat, but fine for sauteing in medium heat as long as it is not past the ‘smoke point’. I often cook with organic pastured butter, but have used olive oil from time to time. Now that I’ve done a little more research, I’ve since read that olive oil and other unsaturated fats are extremely sensitive to heat that can release free radicals whereas saturated fats like butter and coconut oil are less sensitive and have a higher smoke point. There seems to be differing views on whether olive oil is safe in medium heat, but considering that the line is so fine, I think I’ll stick to butter and coconut oil to be on the safe side!

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