Cauliflower Soup
Another name for this soup could be liver support soup or hormone support soup.
The ingredients in this soup support the liver in detoxication — aiding in the elimination of day to day waste in the body —- including hormonal waste.
This soup feels good to eat — with easy to absorb vegetables and nourishing bone broth.
I found this huge cauliflower from Red Wagon Farm out on Baseline road in East Boulder. I’ve also seen beautiful cauliflower from Aspen Moon Farm at the Farmers Market. This soup could easily be made with a combination of cauliflower and broccoli or broccoli instead.
I do love the vibrant white color and the creamy texture from the coconut milk. Feel free to add fresh ginger for some warmth or curry powder for a different flavor palette.
Add rice or potatoes, meat or chickpeas and some cilantro and pumpkins seeds for a complete meal.
Make this soup a weekly staple and support not only your liver and hormone systems, but your overall well being.
Ingredients:
2 tablespoons olive oil
1 medium onion chopped
1 small garlic bulb with cloves chopped
1 medium to large cauliflower broken into small to medium florets
32-64 oz bone broth - ideally homemade or Kettle and Fire Brand if store bought is a good option
1 tsp cumin powder to whole seeds ground in mortar and pestle
2 tsp coriander powder or whole seeds ground in mortar and pestle
1 cup full fat canned coconut milk -- my favorite is this brand that is made without guar gum. Find at Natural Grocers.
Salt and pepper to taste
Instructions:
In a large, thick-bottomed pot over medium low heat, add the olive oil. When the oil is warm, add the onions with a generous pinch of salt and grind of pepper. Sauté for a few minutes. Keep going until the onions soften up. Stir in the garlic and cumin / coriander. Sauté for a minute or two until they come fragrant. Add the cauliflower with 2-3-4 generous pinches of salt and some pepper. Add the bone broth. The broth should just cover the other ingredients. If not quite enough liquid, add some filtered water. Bring to a boil, then reduce the heat to a gentle simmer. Cover with a lid and cook until the veggies are very soft throughout, around 30-40 minutes.
Remove from the heat and allow to cool a fews minutes. Add the coconut milk and puree with a hand immersion blender until smooth, or alternately, transfer to a high-speed blender. If too thick, add water to thin the consistency. Add more salt and pepper to taste.
Toppings:
Pumpkin seeds or other seed cycling seeds
Fresh herbs such as chives, cilantro or parsley
Drizzle with extra virgin olive oil or a scoop of coconut butter
Add 3-4 oz of ground beef or chicken for a complete meal
Enjoy —-
Dr. Jane Litsey