How many things do you really know about cauliflower?
Cauliflower is very important as it contains almost all the vitamins we need for our body. Vitamin C, vitamin K, vitamin B6, and many more, are the elements that make cauliflower being on the top of the vegetables’ list. No, please don’t tell me about the strange -not particularly good- smell when we boil it. Let’s focus on the important functions it helps our body perform. This vegetable contains a lot of fiber, which is important for the function of digestion, while at the same time providing a significant amount of antioxidants, which can reduce inflammation and help preventing various diseases. Cauliflower is a vegetable that can be included in our diet in many ways and offers us many benefits. Let’s find out how we can use it…
How can I cook cauliflower?
Cauliflower has Mediterranean roots and it is especially popular in many places all over the world. It is a basic ingredient for creating recipes, but also it is very popular as a salad by itself. Personally, I can say that I look forward to the autumn season, when cauliflowers are in abundance in the supermarkets and street markets. I sometimes decide to eat it as a salad by adding just olive oil, lemon and salt. However, some other times I “tranform” it completely into something else! Do you know the so-called “Cauliflower Wings”? Get ready, because this recipe will come very soon. Cauliflower is also ideal for sauces, such as mac and cauliflower cheese pasta, as a new version for hummus, as rice, as pizza dough and much more. Today we have a very tasty and ideal version of cauliflower for the cold autumn’s and winter’s days. The creamy texture and the leeks’ and turmeric’s taste that accompany this soup, create a unique result.
Creamy Cauliflower Soup
Ingredients
- 1 medium sized cauliflower
- 2 leeks
- 1 yellow onion
- 1 clove pf garlic
- 500 ml soy milk
- 4 tbsp olive oil
- 1 tbsp salt
- 1 tsp dried thyme
- ½ tsp tumeric
- ½ tsp onion powder
- ⅓ tsp garlic powder
- 1 vegetable cube
- juice from 1 lemon
- red pepper flakes (optional)
- parsley leaves (optional)
Instructions
- Peel and chop the cauliflower.
- Boil the cauliflower for 15 minutes.
- Then, drain it in a colander.
- Peel and finely chop the onion, leeks and garlic clove.
- Heat the olive oil in a pot and fry the onion and leeks for 3-4 minutes.
- Add the garlic and continue for another 1 minute.
- Add the boiled cauliflower, milk, salt, dried thyme, turmeric, onion powder, garlic powder, vegetable cube and 350ml of hot water in the pot.
- Let them set for 20 minutes.
- Once the mixture is ready, add the lemon juice and stir again.
- Transfer the mixture to a blender and beat it for 2-3 minutes, until it acquires a creamy appearance and texture.
- Serve the soup, while it is hot and we optionally add red pepper flakes and fresh parsley and enjoy!
Have a nice cooking session!
