Here is a nutrient-dense soup that can be enjoyed cooled or warmed for these summer days. Medicinally speaking, Turmeric has been used for thousands of years for everything from sprained ankles to lowering blood pressure. The substance within the turmeric root that makes it such a vibrant yellow color is the same substance that makes it a potent healing source: curcumin. Research has shown that curcumin has the ability to induce “apoptosis” (cell death) of Breast Cancer cells and also inhibits the growth of Triple-Negative Breast Cancer Cells. Cauliflower is part of the cruciferous vegetable family providing great amounts of Vitamin C and other antioxidants; like beta-carotene. This soup is full of immune-supporting nutrients that are easy to digest. It is topped with black pepper and mixed in is coconut cream for the healthy fats for better absorption.
2 cups of organic chicken bone broth
1 cup organic coconut cream, full-fat coconut milk (the top white part)
1 Head of organic cauliflower, chopped
2 tbsp garlic, minced
1 shallot, minced
1-2 tbsp turmeric depending how rich you want it
1 tsp Himalayan sea salt
Fresh ground pepper
Place the cauliflower, garlic, shallots, bone broth in a pot over medium heat, and Cook for about 20 minutes. Add in the coconut milk, turmeric, salt.
Pour into a food processor and pulse until the cauliflower in ‘minced’ like. Top with black pepper and a dash of cayenne pepper.
Dr. Veronique Desaulniers (“Dr. V”) is the founder of Breast Cancer Conqueror.com and The 7 Essentials System®. This step-by-step guide empowers you with knowledge so you Never Have to Fear Breast Cancer Again! To watch a FREE webinar about the 7 steps for beating breast cancer naturally, Click Here.