Cauliflower Soup

Health Benefits of Cauliflower

The allicin in cauliflower is known to promote a healthy heart and reduce the risk of strokes

Cauliflower contains selenium and vitamin C, both of which work together to strengthen the immune system.

Cauliflower has been associated with the maintenance of a healthy cholesterol level.

Being rich in folate, cauliflower is known to help improve cell growth and replication.

The high amount of fiber in cauliflower improves colon health and can even help prevent cancer.

Recently, it was found that cauliflower contains 'indole-3-carbinol', a substance that can prevent breast and other female cancers.

The glucosinolates and thiocyanates, present in cauliflower, increase the ability of liver to neutralize potentially toxic substances.

Cauliflower acts as a blood and liver detoxifier.

Sulforaphane, a substance in cauliflower, can remove cancer causing chemicals and also stop the spread of cancer cells, even in the later stages of their growth.

Researches have suggested that cauliflower contains certain phyto-chemicals that might help reduce the risk of some hereditary cancers"

Sorce

I am constantly trying to find ways to fix cauliflower.. And this soup is one way to cook this delectable vegetable…

The base I usually start off with when making soup… onions, celery and carrots..

OoOoOOooo there is the star of the show…

Sauté the onions for about 5 to 7 minutes… or until translucent.

Add your carrots and celery and sauté for about 5 more minutes

Add the cauliflower, turn heat down to low and cook for about 15 minutes.. Stirring frequently.

Then add some broth to the cauliflower.. Simmer 

In med size pot add stick of butter… (You really didn't think I wouldn't have butter in this recipe did you??)

Flour

Milk added to the flour, added to the melted butter.

 Stir well until thickened..

Add some more milk or use cream if you have it.

Add your thickened milk mixture.. Simmer

Once your soup is finished.. Add sour cream

Serve at once…

Print Recipe

Recipe:

Oil for sautéing

1 whole Onion, Finely Diced

2 whole Carrot Finely Diced

1 stalk Celery, Finely Diced

2 whole Cauliflower Heads (roughly Chopped)

4 quarts Chicken Broth or Stock

1 stick Butter,

1/2 cup All-purpose Flour

2 cups Whole Milk

2 cup Half-and-half

Salt, pepper To Taste

2 cup Sour Cream, Room Temperature

In a large soup pot or Dutch oven, add oil. Add the onion and cook for a few minutes, or until it starts to turn brown.

Add the carrots and celery and cook an additional couple of minutes. Add cauliflower and stir to combine.

Cover and cook over very low heat for 15 minutes. After 15 minutes, pour in chicken stock or broth. Bring to a boil, then reduce heat and allow to simmer.

In a medium saucepan, melt 8 tablespoons butter. Mix the flour with the milk and whisk to combine. Add flour-milk mixture slowly to the butter, whisking constantly.

Remove from heat and stir in 1 cup half-and-half. Add mixture to the simmering soup. Allow to simmer for 15 to 20 minutes. Check seasoning and add more salt or pepper if necessary.

Add the sour cream and serve immediately.