Cream of Cauliflower Soup

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Portfolio | Feb, 20 2017

Cream of Cauliflower Soup

Cauliflower is part of the cruciferous family and therefore is loaded with many benefits. The most important aspect is that it contains Sulphoraphane that kills cancer stem cells (baby cancer cells). It has amazing anti-inflammatory properties and supports liver detoxification pathways. This helps keep circulating estrogens in proper balance. In order to get the most nutrition out of cruciferous vegetables, it is best to lightly steam or cook them for a few minutes so that they are still crunchy.  The coconut milk gives it a nice creamy texture while the turmeric adds another anti-cancer advantage. Enjoy this velvety soup cold or hot. Bon Appétit!

In a medium sauce pan, add the following and simmer until the cauliflower is barely soft and still crunchy:

2 tablespoons avocado oil

½ cup chopped onions

1 teaspoon crushed garlic

1.5 cups chopped celery

2 cups of chopped cauliflower

¼ cup fresh parsley

2 teaspoons curry powder

1 teaspoon powdered turmeric

1 teaspoon cumin

Add the following:

1 can of full fat coconut milk

2 cups of organic chicken broth

Heat until hot, but not boiling.

Blend in Vitamix. Makes 6 servings. Each serving is only 4 grams of carb. Enjoy!

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