Whole Foods: Roasted Spring Vegetable Soup

(from greenfood’s recipe box)

Within minutes of being eaten, the sulforaphane in cauliflower enters the bloodstream and turbocharges the body’s antioxidant defense systems. When it reaches the cells, it activates phase-2 detoxification enzymes in the liver, which then “disarm” carcinogenic molecules and help remove them from the cells. Sulforaphanes are believed to lower the risk of cancer along with other coniferous
vegetables. From Betternutrition magazine

Source: Betternutrition magazine

Prep time: 10 minutes
Cook time: 20 minutes
Serves 6 people

Categories: whole foods

Ingredients

  • 1 large head cauliflower, cored and cut into florets
  • 1 large fennel bulb, fronds removed and roughly chopped
  • 1 large leek, root and tough greens removed, halved lengthwise and roughly chopped
  • 6 garlic cloves, peeled
  • 1 T olive oil or coconut oil
  • Sea salt and freshly ground pepper to taste
  • 1 Tbs. grass-fed butter or coconut oil
  • 4 cups of homemade chicken broth or vegetable broth
  • 1 cup milk of choice,(cow, unflavored almond or coconut milk work well)
  • zest of 1 lemon, and lemon wedges optional for serving

Directions

  1. Preheat oven to 400 f. Line roasting pan with parchment paper and set aside.

  2. Combine cauliflower, fennel, leek, and garlic in large bowl. drizzle with olive oil or coconut oil and season lightly with salt and pepper. Toss gently to coat and arrange vegetables in prepared roasting pan.

  3. Roast vegetables 20-25 minutes, until beginning to caramelize and soften, turning gently at 10 minutes and watching closely after 20 minutes to prevent scorching.

  4. Heat butter or oil in soup pot over medium heat, and carefully transfer roasted vegetables into pot. Pour broth over veggies and bring to a boil. Reduce heat, cover, and simmer 15-20 minutes.

  5. Using immersion blender, puree soup to desired texture. Stir in milk to cream, and thin to taste. Season to taste with salt and pepper, and simmer 5 minutes more. Stir in lemon zest and serve bowls of hot soup with lemon wedges if using.

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