Who says you can only enjoy soup in the Fall and Winter?!? OK, I know soup is super comforting in the cool weather months, but enjoying a good vegetable soup year round means you’re drinking your veggies and getting maximum nutrient absorption. While smoothies and green juices help you drink your veggies year round, it’s fun to shake things up with a warm, cozy soup too – no matter the temp outside!
So breaking all the rules, I decided to experiment with a carrot and cauliflower soup in May. Both are nutrient packed vegetables – one a little sweet, one a little pungent – making the perfect soup pair. Plus, my vegetable-deprived son enjoys carrots and cauliflower, so pairing the two in a soup meant he would enjoy a big serving of veggies that night. As a mom who pushes healthy foods, it’s nice when my son devours his vegetables; with this soup – he drinks it all up!
By drinking vegetables, your body is able to instantly absorb about 99% of the nutrients. If you ate the vegetables raw, your body can only absorb about 40% of what you eat. There’s a lot of work involved with chewing and digesting food – but soups and juices go right into your system. As someone with Celiac disease and who follows a gluten-free diet, eating to heal is of utmost importance to me!
I used store-bought vegetable broth to keep this soup vegan, but it also tastes nice with chicken broth or bone broth. Experiment and see what you like. Also, the onion, garlic and ginger offer up amazing flavors. 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.
This soup keeps well – meaning you can enjoy it all week long or freeze to enjoy on a rainy day. Delic!
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.
