Is cauliflower an actual flower? According to The Spruce, a cauliflower head is made up of smaller flower buds. So, yes, it is.
When you try this creamy cauliflower soup recipe, you’d never guess that is doesn’t contain any cream.
My favourite dishes are those that can be pulled together last-minute with a few basic, but nutritious ingredients. This cauliflower soup delivers on both fronts.
Cauliflower May Help to Rebalance Hormone Levels
At any single point in time, there are a number of hormones working together in a woman’s body. This is true for men as well, but I am sure we can agree that women are somewhat more challenged in this department.
It also doesn’t take much to knock these hormones off-kilter, particularly during (or before – or after!) menstruation. Some signs of hormone imbalance can be mood swings, acne, anxiety, breast tenderness, headaches …
Oestrogen dominance (too much oestrogen vs progesterone) is a common cause of hormone-related imbalances. If you can support the body in the natural process of detoxifying excess oestrogen, this can go some way toward helping restore balance. One well-researched way of doing this is by increasing your intake of cruciferous vegetables.
Cauliflower, along with cabbage, broccoli, kale, rocket and Brussels sprouts are part of the cruciferous (or brassica) family. Make sure to include a good range of these types of vegetables in your diet. Apart from the hormone benefits, they are also rich in folate (aka vitamin B9, for cell growth) and vitamin K (bone health and wound healing).
Cruciferous vegetables can interfere with the production of thyroid hormone. If you are hypothyroid, you can still eat them, but just ensure they’re consumed in moderation.
So Many Ways to Enjoy Cauliflower
Cauliflower used to be one of the “meanies” of the vegetable world. Only steamed and preferably smothered in cheese sauce to add flavour! There are now so many flavoursome ways to enjoy this vegetable:
- Roasted florets give a beautifully nutty flavour
- Raw, served with a ranch dip
- Sliced into ‘steaks’ and griddled, served with a green salad and lentils
- Mashed, seasoned and reformed as a pizza crust
- Grated and stir-fried, to substitute as a nutritious rice
When cooked cauliflower is pureed it develops a creamy consistency. It can be turned into a wonderfully creamy sauce or this wholesome, creamy cauliflower soup.
I love hearing from you, so do share your thoughts on this or any of my posts.
The Recipe
PrintCreamy Cauliflower Soup
Creamy, wholesome and super quick. This roasted cauliflower soup is a deliciously satisfying dish to enjoy all year round. The versatility of this vegetable allows you to garnish this soup with so many combinations, that it’ll be like a new dish every time. One thing that’ll be constant though, is the smooth, creamy consistency.
- Total Time: 40 mins
- Yield: 4 1x
Ingredients
- 3 tablespoons olive oil
- 2 small heads cauliflower
- 2 cloves garlic
- 1 small onion, chopped
- 1 teaspoon nutmeg
- 1 tablespoon cumin
- 1 tablespoon ground coriander
- 1litre vegetable stock
- Juice and rind of 1 lemon
To garnish:
- Chilli flakes
- Parmesan
- Lemon rind
Instructions
- Preheat oven to 400 F
- Break the cauliflower into smaller florets
- Break the garlic skin by pressing hard with the flat side of a knife (leave the skin on)
- Place garlic and cauliflower on a preheated baking tray and drizzle with 2 tablespoons olive oil
- Bake in the middle of the oven for 20 minutes
- Meanwhile, in a pot …
- Sauté the onion in 1 tablespoon olive oil for 2 minutes, until it begins to shine (keep the lid on, to keep moisture in and avoid burning)
- Add the nutmeg, cumin and coriander and sauté for a further 1-2 minutes
- Once the cauliflower is done, add it to the pot and stir to incorporate the spices
- Remove the skins from the garlic and add this too
- Add half the stock and 1 tablespoon of lemon juice
- Blend with a hand or countertop blender until smooth
- Put the puree on a low heat and add stock until your soup is a consistency you enjoy
- Add salt, to taste and more lemon juice, if you like
- Garnish with chilli flakes, lemon rind and grated parmesan
