In a recent post we talked about the health benefits of cruciferous vegetables which are rich in antioxidants and help protect our body’s cells from damage. This week I discovered the following recipe which not only packs a perfect healthy punch, but is also extremely delicious. Now that the weather has turned a little cold (a bit too soon for most of us!) having a good soup on standby is the perfect solution for a quick, nutritious meal.
Cream of Cauliflower and Broccoli Soup
- 2 Medium red onions – finely chopped
- 2 large clove garlic – finely chopped
- half teaspoon dry English mustard powder
- 1 cauliflower
- 1 head of broccoli
- 2 medium potatoes – peeled and cubed
- Enough stock to generously cover the vegetables
- 1 tablespoon of wholegrain mustard
- sea salt and fresh ground black pepper
Coarsely grated mature cheddar
- In a large saucepan smelt the butter and add the onion, cooking slowly until translucent. Add garlic over low heat being careful not to burn. Stir in the mustard powder.
- Prepare cauliflower and broccoli into florets and steam until almost tender. Add to the onion and cover with the vegetable stock. Add the potato and bring to the boil. Simmer for 15 minutes or until the potato is cooked.
- Puree the soup and add the wholegrain mustard and bring back to the boil, reducing the heat and simmer for further five minutes.
- Serve in bowls sprinkled with the grated cheese, sea salt and fresh ground pepper.
- Note: I used the vegetable water from steaming the cauliflower and broccoli and had previously cooked the potatoes (in their skins) and used this water too.
- Please note that using unrefined, untreated (looks grey or brownish) full spectrum sea salt you are adding more minerals to your soup – therefore it will be much more nutritious. Table salt at best has two minerals – unrefined, untreated has 84 different minerals. Interestingly, the flavour from unrefined and untreated sea salt is delicious!
- All organic vegetables were used to make this delicious soup and organic cheese to serve.
- To make the stock I used Kallo Organic Vegetable Stock Cubes and A. Vogel Organic Herbamare – herbal seasoning salt.
Remember the Eat Well, Move Well, Think Well System of Living!
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- Dr Richard McMinn - Chiropractor Brighton
- Dr Helen Martin - Chiropractor Brighton
- Dr Glenn Fredericksen - Chiropractor Brighton