Balance Your Hormones With Creamy Cauliflower Soup
Cauliflower, along with broccoli, bok choy, cabbage, and brussel sprouts, is one of the cruciferous, or brassica, vegetables. Studies have shown these types of vegetables to reduce the risk of cancers and cardiovascular disease. Science demands that we know WHY. So they’ve narrowed it down to possibly the active phytochemicals called glucosinolates, or possibly it’s because of the phylloquinone (vitamin K1) that enhances the metabolism of sex hormones in the body.
Whether that’s due to the fiber, the K1, the magnesium, or the glucosinolates doesn’t really matter. Sure, you could take man-made supplements that have those active ingredients in them, but can we really outsmart nature?
I say just eat the whole thing. That’s why I love Standard Process supplements – it’s the whole food, not a laboratory-made cheap chemical immitation of a portion of a food product.
When cauliflower is in season, you’ll know because you’ll see it in the organic section of your supermarket or at the farmer’s market. There’s so much you can do with cauliflower! Cauliflower rice, cauliflower pizza, and my favorite (because it’s so easy to make) cauliflower soup.
You can make this vegan or with bone broth – it’s a flexible recipe. If you’re feeling extra hedonistic, add cheese on top before serving!
Here’s what I do:
1. Roughly chop the florets off the head of cauliflower (they’ll be around 1″ – 2″ each).
2. Roast the cauliflower with olive oil, salt, and pepper (or whatever seasonings you like) for 20 minutes at 400 degrees. This step is not essential to making the soup, but it helps the texture.
3. Chop some herbs – this time around I used ginger, garlic and an onion from my dad’s garden. Just use what you have around. It doesn’t have to be specific. That’s the way I roll when I cook. Don’t make it too hard on yourself. Life is hard enough.
4. Put a little oil or butter in a large pot to sautee the herbs for 1-2 minutes.
5. Put the roasted cauliflower in the large pot with the herbs, and pour just enough broth (vegetable or bone) to cover the veggies.
6. Simmer on medium heat for 20 minutes.
7. It’s pretty much done now. Stick it all in the blender or use an immersion blender if you want a creamier texture.
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