I love this time of year when Spring turns into the early days of Summer. And with that I bring you a creamy cruciferous soup that is a guaranteed crowd (and belly) pleaser- and perfect for a light but hearty, and early Summer dinner. Cauliflower is totally underrated but they provide excellent digestive and detox support what with the mighty amounts of antioxidants, omega 3's, dietary fiber, protein, B Vitamins, Vitamin C and Vitamin K- which regulate inflammation. Don't take antioxidants for granted, for they protect you against free-radical damage and other diseases caused by oxidative stress like cardiovascular ailments and cancer! Other veggies in the cruciferous kingdom include broccoli, kale, cabbage and collards- all which have a compact head consisting of a central stalk with flower buds.
Creamy Cauliflower Soup 1 Head Organic Cauliflower 1" piece of Ginger 1 small Yellow Onion 2 small Organic Potatoes (optional! I skipped this go-to move and it still turned out plenty creamy and hearty) 1 Tbsp Organic Miso Paste 1 Tbsp Gluten-Free Tamari Sauce (use a splash of this and boom, no salt required) Black Pepper and Parseley to top
Boil the first 4 ingredients together in a pot for 30 minutes over medium heat. Drain water, and transfer from pot to a blender. Blend on high for 1 whole minute. If you have a less than turbo blender, stop occasionally to scrape down sides and give it little stir. Then blend some more until creamy consistency is achieved. Transfer directly to bowl and drizzle over olive oil and sprinkle in some black pepper and chopped parsley. ENJOY, and happy early Summer!