Creamy Cauliflower Soup
I've been so busy with various writing projects that this blog has fallen by the wayside. But I'm determined to get more recipes up on a regular basis! This means they will be short and sweet entries based on the food I'm making in my kitchen all the time. Here's a delicious creamy cauliflower soup that's just right for our strange weather here in New York. It's tough to go from a sunny 73 degree day spent in shorts in Prospect Park to a chilly, drizzling 50 degree day back in boots and winter coats the next. So I made this soup to warm (and cheer) us up. It's a real comforting and nutritious dinner.
Creamy Cauliflower Soup 1 head cauliflower, cored and chopped 2 carrots, chopped 1 medium onion, diced 4 cloves garlic, minced 4 tbl butter* 1 cup whole milk* 4 to 6 cups vegetable or chicken broth dill (about 2 tbl, chopped, or more to taste) salt and pepper
Place 2 tbl butter in a large soup pot over medium heat. Add onions and saute for several minutes until translucent. Add the carrots and cook for another several minutes. Add the cauliflower, stir and cook for three more minutes. Add the remaining 2 tbl butter and garlic and stir to combine, cook until the garlic is fragrant. Add salt and pepper. Add the broth (make sure you cover all the vegetables). Cover, reduce heat, and simmer until the cauliflower is very tender, about 15 or 20 minutes. In small batches puree in a blender, or use an immersion blender. Return to the pot and add the milk and the dill. Taste and check for seasoning. Add salt and pepper as needed. Serve immediately with more fresh chopped dill.
*If you want to make this without the dairy, I bet coconut milk and coconut oil would make delicious substitutes for the cow's milk and the butter.
Cauliflower is an excellent source of vitamin K and vitamin C as well as fiber, potassium, and B vitamins. It is also typically high in the trace mineral boron. Cauliflower is part of the cruciferous family (with broccoli, cabbage, and kale) which is known to contain cancer-fighting compounds. Researchers believe that these compounds stop enzymes from activating cancer-causing agents in the body. The compounds also work to increase the activity of enzymes that disable and eliminate carcinogens.
Carrots contain the highest amount of provitamin A carotenes of any commonly consumed vegetable. Two carrots provide 4,050 retinol equivalents, or four times the RDA of vitamin A. Carrots also provide excellent amounts of vitamin K, biotin, fiber, vitamin C and B6, potassium and thiamine. They are high in antioxidants that help protect against cardiovascular disease and cancer. High carotene intake is associated with a 20 percent decreased risk of postmenopausal breast cancer and a 50 percent decrease in cancers of the bladder, cervix, prostate, colon, larynx, and esophagus. Human studies suggest that as little as one carrot a day could cut the rate of lung cancer in half.