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By Phyllis Bergenholtz
Anti–Inflammatory Cauliflower and Ginger Soup
7 steps
Prep:5minCook:45min
A quick, easy and delicious Cauliflower and Ginger soup that is vegan friendly and will help support reducing inflammation in the body.
Updated at: Thu, 17 Aug 2023 08:01:21 GMT
Nutrition balance score
Unbalanced
Glycemic Index
22
Low
Glycemic Load
2
Low
Nutrition per serving
Calories73.8 kcal (4%)
Total Fat2.9 g (4%)
Carbs10.9 g (4%)
Sugars4 g (4%)
Protein3 g (6%)
Sodium1060.6 mg (53%)
Fiber3.1 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Slice off the cauliflower base and discard the discoloured outer leaves.
Step 2
Thinly slice the remaining leaves and break the cauliflower into florets, wash and drain well.
Step 3
Heat the oil in a soup pot and sauté the cauliflower and onion over medium heat for approximately 10 minutes until lightly tender although do not allow to brown.
Step 4
Add ginger, stock, apple cider vinegar, turmeric, salt and pepper.
Step 5
Bring to a boil, cover and simmer for 30 minutes.
Step 6
Allow to cool slightly and then blend in a blender or food processor until smooth, (you may need to do this in batches).
Step 7
Return to pot and heat until warmed through. Serve immediately and season with a little salt and pepper.
View on brisbanelivewellclinic.com.au
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