Who says you can only enjoy soup in the fall and winter?!?
OK, I know soup is super comforting in the cool winter weather months, but enjoying a good vegetable soup year round means you’re drinking your veggies and getting nutrient density from your foods. While smoothies and green juicing help you drink your veggies year round, it’s fun to shake things up with a warm, cozy soup too – no matter the temperature outside!
So breaking all the rules, I decided to experiment with a carrot and cauliflower soup recipe in May. I like soup, what can I say?
I picked carrots and cauliflower because they are both nutrient packed vegetables – one is a little sweet (carrots) and one is a little pungent (cauliflower). As it turns out, pairing these two vegetables makes the perfect soup pair.
On reason I love putting carrots in my soup is it means my son will eat – err, drink – it. He loves my carrot and walnut soup, and he seemed to love this soup too! I know when he eats this soup he’s getting a big whooping serving of nutrient-dense vegetables, so I feel like I’m “Mom of the Year” when I make this!
What I love about soups is that you drink your vegetables. When you do that, your body is able to instantly absorb about 99% of the nutrients. That’s right, 99% of the nutrients flows right into your body, healing at the source. If you ate the vegetables raw, your body would only absorb about 40% of what you eat because there’s a lot of work involved with chewing and digesting food. On the other hand, soups and juices go right into your system to flood you with nutrients right away. As someone with celiac disease and as someone who follows a strict gluten-free diet, eating to heal my body (especially my gut) is of utmost importance to me!
When I made this soup, I used store-bought vegetable broth so it could be a vegan soup, but this soup also tastes great with chicken broth or homemade bone broth. Experiment and see what you like best.
Also, be sure to add plenty of onion, garlic and ginger to complete the amazing flavors in this carrot and cauliflower soup recipe. If my son was more adventurous, I would have added more ginger, but I kept the portion small so he would eat it up. See what you think when you make this recipe and add more or less spice as your palate tells you to add.
This healing carrot and cauliflower soup recipe keeps well – meaning you can enjoy it all week long or freeze it in individual freezer baggies to enjoy on a rainy day.
I hope you enjoy this truly delicious healing soup!
Carrot and Cauliflower Soup
June 1, 2016
Drink your veggies! No one said carrot soup was just a fall treat. Enjoy this carrot soup year round!
- Prep: 15 mins
- Cook: 45 mins
-
15 mins
45 mins
1 hr
Directions
In a large stock pot, add avocado oil and saute onions until translucent, approximately 2-3 minutes. Add garlic and saute for an additional minute.
Add vegetable broth and water to stock pot and bring to a boil.
Add carrots, cauliflower and ginger. Allow vegetables to soften on a simmer for 30-40 minutes.
Using a hand blender (or food processor or blender), blend all the ingredients into a creamy soup.
Add olive oil drizzle and blend again to combine all the ingredients well.
Freeze leftover soup and enjoy on a rainy day.
