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Potato Cauliflower Soup

A couple of beautiful recipes to warm yourself as the weather gets cooler!


This soup is so decadent yet healthy (and by the way potato is a very nutritious vegetable when it comes to cleansing your health and your gut, despite the vilification of potatoes in the past.


As you know I am all about gut health and we improve this by cleansing the bad guys (bad bacteria, viruses etc. out of the gut) AND restore the health or this fascinating ecosystem with a little help of some plant healers!


I've combined these plant healers into The Gut Powder, making it so easy to take and it all works together without you having to do thing!


Then, eat food that helps restore your gut. Here are two delicious recipes that will do just that.



This creamy roasted potato and cauliflower soup makes a wonderful appetizer or main meal. This recipe can be made with almond milk for a richer soup, or choose the fat-free option for a more healing alternative that still tastes fantastic.


Cauliflower helps the thyroid and the rest of the endocrine system to stave off the viruses that are truly behind issues such as thyroiditis.


Potatoes are good for you despite what mainstream nutritionists say! They are antiviral, antifungal and antibacterial, with nutritional cofactors and coenzymes plus bioactive compounds to keep you healthy and assist you with stress.


Potato & Cauliflower Soup

Ingredients:

  • 1 head of cauliflower, cut into florets

  • 4 potatoes, roughly chopped

  • 1 cup roughly chopped onion or leek

  • 5 garlic cloves

  • 3 tbsp chopped fresh rosemary

  • 3 cups Vegetable Broth (see recipe below this!)

  • 1 tbsp lemon juice

  • 1 cup unsweetened almond milk (or substitute with 1 cup of Healing Broth)

  • Sea salt, to taste (optional)

  • Black pepper, to taste

Directions:


Preheat your oven to 200C.


Place the cauliflower, potatoes, onions, whole garlic cloves, and rosemary in a baking tray and season with some sea salt (optional) and black pepper. Stir well, then place in the oven for 40-50 minutes, until cooked through and just slightly charred.


When the veggies are ready, reserve 1 heaping cup of them as garnish. Remove the garlic cloves from the pan and move all the roasted vegetables into a large pot. Squeeze the garlic out of its skins and add them in too.


Pour in the Broth and almond milk or optional extra Broth and bring to a simmer. Cook for 5 minutes, then add the lemon juice and remove from heat.


Blend the soup until smooth either using a stick blender or in a jug blender (in batches).


Add a bit more stock or almond milk if a thinner consistency is preferred.


Taste and adjust the seasoning.


Serve topped remaining veggies and a sprinkle of black pepper.


Makes 4 servings



Vegetable Broth Recipe


  • 4 carrots chopped, or 1 cubed sweet potato

  • 2 stalks of celery, roughly chopped

  • 2 onions, sliced

  • 1 cup parsley, finely chopped

  • 1 cup of shiitake mushrooms, fresh or dried (optional)

  • 2 tomatoes, chopped (optional)

  • 1 bulb of garlic (about 6-8 cloves), minced

  • 1 inch of fresh ginger root

  • 1 inch of fresh turmeric root

  • 8 cups of water

  • Optional: Chilli or red pepper flakes

Directions:

Place all the ingredients in a pot and bring to a gentle boil. Turn heat down to low and allow to simmer for about an hour. Strain and sip for a mineral rich, healing and restorative broth or leave the veggies in to enjoy as a light healing soup or add to the Potato and Cauliflower soup ingredients as stated in first recipe :)


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