By Dr. Ben
roasted cauliflower soup is surprisingly rich in vitamin C. It's
also rich in indole-3-carbinole, a phytonutrient that can stimulate
ability to prevent estrogen
dominance is what makes cauliflower - naturally rich in indole-3-carbinole
- an excellent food choice for cancer prevention, particularly breast
this delicious and nutrient-rich roasted cauliflower soup recipe.
2 Yukon gold potatoes, roughly chopped into bite-size pieces
3 garlic cloves
2 shallots (or one large onion)
2 tablespoons extra virgin olive oil
3 cups vegetable
broth or organic chicken broth
1 cup water
Sea salt and pepper, to taste
oven to 350 F.
cauliflower into 1-inch flowerets (about 10 cups). In a large baking
pan toss cauliflower, potatoes, garlic, and shallots with olive
oil and roast in oven for about 25-35 minutes, or until golden.
a large pot, simmer broth, water, roasted cauliflower and potato
mixture for 20 minutes, or until cauliflower is very tender. Use
your blender to puree soup in batches until smooth and return to
pot. Add sea salt and pepper to taste. Heat soup over low to medium
heat until just heated through.
approximately 10 cups.
sprinkle some fresh chopped parsley on top of each bowl for presentation
just before serving.
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