Roasted Cauliflower Soup
This roasted cauliflower soup is surprisingly rich in vitamin C. It's also rich in indole-3-carbinole, a phytonutrient that can stimulate cellular detoxification.
Makes approximately 10 cups.
2 heads cauliflower
2 medium 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
Preheat oven to 350ļ F.
Cut 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.
In 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.
If desired, garnish servings of soup with fresh chopped parsley.
posted by LuAnn (TQ)
Indole-3-carbinole's ability to prevent estrogen dominance is what makes cauliflower - naturally rich in indole-3-carbinole - an excellent food choice for cancer prevention, particularly breast cancer prevention.
Source: Dr. Ben Kim (www.drbenkim.com)