Nourish yourself with delicious cauliflower soup

March can be a bit of a dreary month. It’s cold and flu season, winter is hanging on, and we can’t wait for spring. One way I love to perk things up and nourish myself during this time, is with a big pot of warm, soothing, tasty soup.

My friend Susan brought this soup to a potluck a few years ago and it was a big hit. The combination of cauliflower, veggies, nutmeg and the creaminess of cashews make this vegan soup rich, smooth, and totally satisfying.

It’s delightfully flavourful and chocked full of nutrients. The soup will give you a good combination of protein, fibre, and carbs, plus a good dose of essential minerals like calcium, magnesium, phosphorus and potassium. And it’s jam packed wth vitamins A, B, C, E and K.

To top off the positives of this soup, you can whip it up in about 20 minutes. It’s the perfect comfort food for a dreary cold evening supper, and then you can take the leftovers for lunch the next day.

I’ve shared this recipe with my cleanse participants. Here’s what a couple of them had to say about it recently:

“OMG I LOVE the Creamy Cauliflower and Carrot Soup! The recipe is a keeper.”

“The Carrot Cauliflower Spinach Soup was SO tasty! I can’t eat nuts and it was delicious even without them.”

Creamy Cauliflower Soup

(Adapted from “Eat To Live”, by Joel Fuhrman)

Serves 6 to 8

Ingredients:

1 head of cauliflower, washed, cut into small pieces

1/2 small onion, chopped

3 stalks celery, diced

3 carrots, diced

1 -2 cloves garlic garlic, minced

2 cups vegetable broth

4 cups water

2 teaspoons sea salt

1 teaspoon pepper

sprinkle of cayenne pepper

1/2 teaspoon ground nutmeg

1 cup raw cashews

5 or 6 cups, fresh baby spinach, finely chopped

Instructions

• Place the first 4 veggies, garlic, broth, water, and seasonings into a large soup pot. Bring to a boil. Cover and reduce heat to simmer for 20 minutes, or until vegetables are tender.

• Pour about half the soup into a blender or food processor. Add in the cashews. Blend the cashews and soup, until smooth and creamy. Return blended soup to the pot and stir to combine.

• To serve, place a small handful of spinach into a deep soup bowl. Top with the hot soup and mix to wilt the spinach.

Enjoy!

Michelle MacLean is a wellness coach, nutrition consultant and health writer offering natural solutions to health and healing. Michelle combines whole foods nutrition, behavioural change strategies and coaching principles, with warmth and a hint of sweetness, into practical, proven, step-by-step health solutions. You can find her at www.michelle-maclean.com.