Some people look forward to football season in the fall, but I look forward to soup season! There’s nothing more comforting and warming than a bowl of freshly made soup. Cauliflower is a favorite in my kitchen because of its mild and versatile flavor and its nourishing properties. I love the fact that it’s so easy to make and you don’t actually need cooking skills to create a comforting dinner for the chilled autumn evenings.
Cauliflower may not be as popular as its superstar relatives from the famous cruciferous family (kale and broccoli), but it’s loaded with a similar amount of healing nutrients.
Cauliflower is definitely a vegetable to include in your diet as often as possible. Lightly cooking it is the best way to consume it because it preserves most of its health benefits.
I like to steam cauliflower and add it to my salads or lightly roast it to intensify its flavor and add it to my gorgeous fall soups.
Cauliflower has a wide array of nutrients ranging from minerals (manganese, magnesium, and potassium), vitamins (vitamins C, B6 and K, folate, biotin, and choline) and fiber, to antioxidants and anti-inflammatory phytonutrients. Add cauliflower to your diet at least twice a week to cash in on the following health benefits:
1. Helps your body naturally detox
Cauliflower has several essential phytonutrients that naturally stimulate the detoxifying process in the body, including the sulfur-containing compounds glucosinolate, the antioxidant nutrients beta-carotene, caffeic acid and quercetin, and the mineral manganese. These plant compounds get rid of toxins in the body by binding to free radicals and moving them out of the body where they are no longer a threat to your health. Including naturally detoxifying foods in your diet is an excellent way to improve digestive health, lose a few pounds, and reverse the aging process by giving you younger looking skin.
2. Reduces the risk of cardiovascular disease and cancer
Because of its fiber content and antioxidants, cauliflower has been shown to decrease the risk of many chronic diseases such as heart disease and cancer. Research shows that cruciferous vegetables such as cauliflower contain a compound known as indole-3-carbinol that significantly reduces the risk of lung, breast and colon cancers. Its high fiber content is beneficial to the cardiovascular system because it lowers cholesterol. It also regulates the rate in which glucose is dumped into the blood stream, which means your heart gets the right amount of fuel at all times so it can keep going strong for years to come.
3. Regulate the hormone production
Hormones are mainly produced in the thyroid gland. They control almost every process within the body. Cauliflower contains an excellent source of vitamin B6, omega-3 fatty acids, and vitamin K, which has been shown to support hormone production.
Cauliflower pairs nicely with oriental spices such as cumin, turmeric, and caraway as its mild flavor allows for strong spices to stand out. When using cauliflower in your soups, you don’t need to add heavy cream or butter to obtain creaminess because it’s naturally creamy, especially when roasted first! This cauliflower soup is ready in less than 20 minutes and is a delicious way to warm up the long rainy fall evenings. Take leftovers to lunch with you the next day for a tasty treat at the office.
(Make this next: Cumin Roasted Cauliflower Steak)
Roasted Cauliflower Soup
- Category: Vegan
- One medium cauliflower head, cut into florets
- Three celery stalks, diced
- One yellow onion, diced
- Four garlic cloves, unpeeled, crushed
- One parsnip, peeled and diced
- 4 cups low sodium vegetable stock
- One tsp cumin
- One tsp caraway
- Two tsp extra virgin olive oil
- Freshly ground black pepper
- Preheat the oven to 175°C/347°F.
- Rinse the cauliflower florets and drain well, then transfer to a baking sheet lined with parchment paper.
- Drizzle with olive oil and add the cumin, caraway, freshly ground black pepper and garlic.
- Toss to combine. Roast for 15 minutes, then remove from the oven and set aside.
Meanwhile, add the celery stalks, onion, parsnip, and vegetable stock to a medium pot. Bring to boil over high heat, then cover and simmer over low heat for 15 minutes. Transfer the roasted cauliflower and the soup into the blender and pulse to obtain a creamy liquid. Serve warm and garnished with caraway.