Detox Cauliflower Soup
Detox Cauliflower Soup is a nutritious and delicious dish that primarily features cauliflower as the star ingredient. Touted for its health benefits, this soup is rich in vitamins, minerals, and antioxidants, making it a perfect addition to a detoxifying diet. There’s something about soup that warms your soul, clears your mind and energizes you. This soup contains detox powers from each ingredient, flushing toxins from your body and restoring with vital nutrients. Leeks and onions help to support immunity, while cauliflower and cabbage are cruciferous veggies that contain indole-3-carbinol to power up liver detoxification. Apple cider vinegar helps to alkalize your body, soothing inflammatory fires. Soups also help to hydrate you and this one is rich in cleansing fiber. You can make 2 versions of this one: clear broth version and two: a puree blended version, this way you’ll have variety to have throughout the week! I usually make 2 detox soups to change it up for a week of detoxing, simply adding different spices can also give you a different spin!
Detox Cauliflower Soup
Ingredients
- 4 cups vegetable stock low sodium, gluten free
- 1 leek cleaned, ends removed & sliced, reserving some to garnish
- 1 medium cauliflower head rough chopped
- ½ cup cabbage rough chopped, reserving some to garnish
- 1 small onion rough chopped
- 1 pear cored, rough chopped
- 2 cloves garlic minced
- 1 Tbsp. apple cider vinegar ACV
- 1 tsp. ginger minced
- 6 sprigs of fresh thyme reserving 4 for garnishing
- Pinch of sea salt & peppers
- 4 slices of lemon to garnish
- 1/4 cup sunflower sprouts or other sprouts to garnish
- 1/4 cup coconut yogurt unsweetened to drizzle
Directions
- Add vegetable stock, leeks, cauliflower, cabbage, and onion to a large stockpot on medium heat. Let come to a boil, then turn down to low-medium to simmer and adding the pear, garlic, ACV, ginger and leaves of 2 thyme sprigs. Simmer for 10-15 minutes or until cauliflower is fork tender. Season with sea salt & pepper
- OR For a roasted version: preheat oven to 375ºF. Add leek, cauliflower, cabbage, onion and pear to a parchment lined baking sheet. Drizzle with 2 Tbsp. of extra virgin olive oil (EVOO) and sprinkle with garlic. Roast for 10-15 minutes and then add to vegetable stock. Add ACV, ginger, thyme, sea salt & pepper. Simmer for a few minutes and then move to step 3. “Worth the roasting if you have time, because it enhances all the flavors… yum! “
- Add all ingredients to a blender or food processor and process until smooth OR enjoy as is. Garnish with remaining leeks, cabbage and lemon or sunflower sprouts just before serving.
