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Silky Cauliflower Soup with Hot Pepper-Herb Oil Drizzle

January 14, 2016

Cauliflower Soup
Author: Lily Mazzarella
I think cauliflower has gotten short shrift over the years. Its lumpy white appearance belies its versatility and health benefits: cauliflower has a very low glycemic index, and is packed with vitamin C, K, and folate. It contains sulfur compounds that support detox pathways, while its abundant flavonoids support the cardiovascular system and help prevent oxidative damage. This delicious soup allows it to shine!


1 tbsp olive or coconut oil
1 medium onion, diced
1/2 tsp pink Himalayan or sea salt
1-3 garlic cloves, preferably roasted, and minced
1/2 large head cauliflower (about 1 pound) chopped into small florets (use white “stem” portion, too)
4-6 cups broth
1/3 cup water + 1 tbsp apple cider vinegar
¼ tsp freshly ground nutmeg—more to taste
Freshly ground white pepper (this is milder than black pepper; you can use either)
Extra salt to taste
Grass-fed Collagen or Pea Protein

For the hot pepper-herb drizzle:
2 tsps minced chives
1 tbsp finely chopped flat-leaf parsley
1 tsp warm or hot pepper flakes
½ tsp salt (optional)
¼ cup extra virgin olive oil


Heat vegetable oil in a large pot over medium heat. Add onions and salt, cover, reduce heat to medium, and cook, stirring occasionally, until onions are soft, about 5 minutes. Add garlic and 1/3 cup water + apple cider vinegar
combo. Cook, stirring, until liquid is almost completely evaporated, 3 to 5 minutes.

Stir in cauliflower and broth and bring to a boil. Reduce heat to a simmer, cover, and cook until cauliflower is soft, 15-20 minutes.

In batches, blend soup until very smooth, at least 3 minutes per batch (or, if you’d like a few florets in your soup, blend 2 batches and leave the last chunky). Stir together and season to taste with pepper, salt, and nutmeg.
Add your protein source—collagen or pea protein—now, about 1 tbsp for each cup of soup.

The Drizzle: Combine all ingredients in a small saucepan and heat gently over low to medium heat until mixture becomes fragrant. Garnish with a generous drizzle of herb oil.

In a small saucepan, gently warm extra virgin olive oil, pepper flakes, chives, salt and parsley until fragrant. Drizzle over soup and enjoy!

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