In past posts I mentioned about having high cholesterol and the different things I was doing to help lower it without having to resort to statins. I had taken the most mild statin awhile back and had very bad reactions within the first couple days. One of the things I've done that's helped a lot is add in a lot of beans/lentils and cruciferous vegetables. I've been on the lookout for a cauliflower soup recipe I like that doesn't have dairy in it so I can more easily bump up my cruciferous veggie intake. I made this today fusing together a couple recipes I found online. It was pretty good. Sometime I may even add in some cooked carrots and celery. I think that would be yummy as well. Do you have a cauliflower soup recipe you love to make? If so I'd love to hear about it in the comments.
Cauliflower Soup
Ingredients:
1 large head cauliflower, cut into florets
2 T. olive oil
1 onion, chopped
1 1/2 teaspoons minced garlic
salt
1 teaspoon thyme
1 bay leaf
pinch of dried cayenne pepper powder
4 cups chicken broth
fresh ground pepper
2 tablespoons butter
1/2 cup milk or cream (optional)
1 1/2 cup cheddar or Monterey jack cheese (optional)
Instructions:
1. Preheat oven to 400 degrees. Place cauliflower on baking sheet and drizzle with 1 tablespoon olive oil. Roast for 30-35 minutes until tender along the edges.
2. Place 1 Tablespoon and onion in large saucepan over medium low heat and sprinkle with just a bit of salt. Cook until translucent.
3. Add in the garlic and cook for 1 minute longer.
4. Next add in broth, thyme, cayenne powder and bay leaf. Leave off heat until cauliflower has finished roasting.
5. Once cauliflower is finished roasting, add to the broth and bring to a boil. Reduce heat to low and simmer covered for about 15 minutes or until the cauliflower is very tender.
6. Find and discard bay leaf, then ladle into a blender and blend until smooth.
7. Add back into the pot and stir in the butter. Heat through just until butter is melted and incorporated. This would also be the time to add in the optional milk and cheese warming through.
8. Season with salt, pepper.
Note - The first time I made this I browned the onions and cauliflower. It added a bit much charred flavor. Next time I would not brown either of them which will also result in a lighter colored soup. I would also add a bit more cayenne next time. I did not add the dairy products to my soup but I'm sure it would be amazing!
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