It is that time of the year again where everything soup is comforting and warming to the body. Soups are a great way to pack in a variety of nutrients to a meal and keep you warm during the cooler months. Cauliflower is part of the cruciferous vegetable family providing great amounts of Vitamin C and other antioxidants; like beta-carotene. Cauliflower is well known for its phytonutrient, glucosinolates; which are sulfur-containing compounds. Glucosinolates have been well studied and are known to support the cardiovascular, digestive, immune, inflammatory, and detoxification systems. Bon Appétit!
Serving size 2
2 tbsp ghee, coconut oil, or avocado oil
1 large cauliflower head, broken apart to fit in the pot
1/2 cup raw cashews, soaked
1/2 onion, chopped
2 large carrots, chopped
1/3 cup leeks, chopped
4-5 garlic cloves, chopped
1 packet of Dr. Haymann collagen bone broth powder (or you can just use extra broth instead of water)
2 cups of filtered water
2 cups of broth of choice (I used organic chicken broth) organic vegetable or grass-fed bone broth will also work just fine
Heat 1 tbsp of ghee or healthy oil of choice over medium heat sauté 2 garlic cloves, minced and leeks. Put aside. (This is to top the chowder when serving)
Add the rest of the oil, garlic, and onions and sauté for just a couple minutes. Next, add the rest of the ingredients (except for the cashews) and simmer for 15 minutes. Once complete remove the carrots and a few whole cauliflower pieces.
Place everything else in a food processor or blender along with the cashews and blend until smooth.
Add back into the pot with the carrots and extra cauliflower. Serve and top with the garlic and leeks that you sauté in the beginning
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