Creamy Cauliflower Soup
Ditch juice cleanses and detox nonsense for some practical, and evidence-based, advice… EAT MORE FIBER!
This simply translates to EAT MORE PLANTS [fiber is the skeleton of plants and is not found in animal products]. Fiber ensures toxins are cleared from the body by capturing them as they are excreted into the GI tract for elimination. 💩
My job? To give you as many delicious, simple options for increasing your fiber intake as possible. One recommendation I make often is to purée vegetable soups like this signature Creamy Cauliflower Soup recipe! Three cups of this silky “beverage” get you close to your daily total fiber recommendation!
CREAMY CAULIFLOWER SOUP
Ingredients
- 1 Tbs olive oil
- 1 sweet onion, chopped (large) see notes for time-saving tip!
- 4 cloves garlic, minced
- 3 Tbs chickpea miso or white miso
- 4 cups cauliflower, chopped (1 large head) > 1 Tbs lemon zest
- 1/2 cup cashews, raw
- 8 cups water
- 2 Tbs za’atar spice mix or another dried herb mix
- 1 Tbs lemon olive oil, optional
Directions
- Chop onion, mince garlic, chop cauliflower into florets
- Zest lemon with a Microplane
- In a large soup pot, heat olive oil over medium heat. Saute onion and garlic gently until soft and fragrant.
- Add miso paste and stir to begin to coat onions.
- Add cauliflower, lemon zest, cashews, and water. Stir to combine. Bring to a boil, then reduce to a simmer, until cauliflower is soft; about 15-20 minutes. Add additional water if necessary to keep cauliflower covered.
- Remove from heat and let stand until cool enough to puree.
- Puree soup in batches in a blender. (Be sure to secure the lid of the blender as steam from the soup can create pressure and pop off the lid).
- Season with salt to taste and top with herbs and oil.
ENJOY!
Recipe Created by Living Plate RX
