Things may be cooling down outside, but they’re heating up in the kitchen and what better way to welcome fall than with a big ol’ bowl of creamy cauliflower soup? When the temperature drops, the cravings for comfort food rises – but instead of tucking into a bottomless bowl of pasta, satiate them the HYPOXI approved way with this healthy and hearty soup that’s equal parts delicious AND nutritious.
Low in carbs but big on taste, this recipe gets the HYPOXI tick of approval – but did you know that cauliflower also offers a whole host of other powerful nutritional benefits? It aids digestion, naturally detoxifies the body and is rich in vitamin c to help ward off those common cold and flu symptoms.
Ingredients
- 1 medium / large cauliflower
- 1 onion – finely diced
- 3 cloves garlic – finely diced
- 1 x 400g can cannellini beans – drained and rinsed
- 1 tablespoon thyme leaves – finely chopped
- 2 litres vegetable stock (can also use chicken stock)
- ¾ cup (70g) raw walnuts
- salt and cracked black pepper
- coconut oil or olive oil for roasting and sautéing
Preparation
- Preheat oven to 400º F.
- Chop cauliflower into medium-sized florets. Toss with a generous dollop of the coconut or olive oil and roast for 30–35 minutes until tender and the tips are lightly browned.
- Heat a generous spoonful of oil in a large saucepan over a medium / low heat. Add the onion and garlic. Cook for five minutes, without browning, until the onion is translucent. Add the cannellini beans and rosemary and cook for a further three minutes, stirring regularly.
- Add the stock, cauliflower and walnuts. Bring to the boil, before simmering for 20 minutes.
- Use a blender or stick blender to puree until silky smooth. Season to taste with salt and cracked black pepper.