In our family we are always looking for ways to boost our vegetable intake to increase fiber, help prevent heart disease and improve longevity. Cauliflower is a cruciferous vegetable known for their induction of detoxifying enzymes. Cruciferous vegetables are associated with a lower risk of lung, stomach, colorectal, bladder and other cancers. I’m featuring cauliflower soup because it’s a tasty way to boost veggies and a diet high in vegetables is associated with blood pressure lowering effects.
- 3 Tablespoons of olive oil extra virgin olive oil
- ½ medium yellow onion chopped
- 1 large head of cauliflower, separated into flower segments, then cut into smaller sections (1/4 inch strips)
- 5 ½ cups organic low-sodium vegetable broth
- ½ teaspoon of freshly ground peppercorns
- ¼ teaspoon of freshly ground lemon pepper
- Citrus spice blend by Simply Organic–mixture of sesame seed, orange peel, lemon peel, onion, parsley, coriander and fennel seed. Or use a herb spice blend like Mrs. Dash and 21 Seasoning Salute.
- You can also top with any fresh herbs -chives, parsley or cilantro.
*Makes 4 soup bowl servings with less than 200mg sodium per serving
- In a large wide pot, place chopped onion in olive oil and heat over medium high until tender and soft, about 5 minutes. Stir occasionally.
- Add cauliflower and continue to stir for even heat distribution and to avoid burning. Cook until lightly brown.
- Add in vegetable broth.
- Using an immersion blender, blend ingredients.
- Let soup simmer for 10 minutes
- Add in freshly ground peppercorns and lemon pepper
- Upon serving, grind citrus spice blend per taste.