Cauliflower Soup

I love cauliflower soup but I usually add some potatoes and carrots. While I was doing Phase 1 of the Atkins diet, I tried this recipe out and loved it. It would also be good with a little bit of broccoli but I didn’t have any on hand.

Minutes to Prepare

Minutes to Cook

Number of Servings

Ingredients

1 med Cauliflower head (chopped into small-ish pieces)
1 Onion (chopped)
1 Celery stalk (chopped)
1/4 cup (60 ml) 1% Milk
1 tsp (3 grams) Curry powder
1 tsp (5 ml) Olive Oil

Directions

In medium sauce pan heat olive oil on low heat. Add onion and celery and cook on medium heat until onion is translucent. Add 4 cups chicken broth and cauliflower and bring to boil. Cover and simmer for 20-30 min until cauliflower is soft. Use hand mixer to blend until smooth. Add milk and curry powder and blend until consistent.

Health benefits of cauliflower

This versatile veggie is not only low in calories, it’s also full of vitamins and minerals. One cup of raw cauliflower is high in the antioxidantvitamin C — required for the growth and repair of tissues in all parts of your body, and necessary for the formation of the important protein collagen, used to make skin, scar tissue, tendons, ligaments, and blood vessels.

Cauliflower also offers a healthy dose of potassium, fiber, and folic acid and contains a sulfur compound called isothiocyanate that protects health and prevents disease. Not all cauliflower is white. You can find green and orange varieties of this cruciferous (named for the cross-shaped flowers) cousin of broccoli and brussels sprouts. The difference is in the amount (or absence) of chlorophyll present during the vegetable’s growth.