Anti–Inflammatory Cauliflower and Ginger Soup
A quick, easy and delicious Cauliflower and Ginger soup that is vegan friendly and will help support reducing inflammation in the body.
Prep Time5 mins
Cook Time45 mins
Total Time50 mins
- 1 Kg Cauliflower
- 1 Lg Onion peeled and diced
- 20 grams Fresh Ginger peeled and chopped
- 2 tsp olive oil
- 2 Cup Vegetable Stock (or more if needed)
- 2 tsp Apple cider vinegar
- 2 tsp Ground turmeric
- 1 1/2 tsp Celtic sea salt
- Pepper to taste
Slice off the cauliflower base and discard the discoloured outer leaves.
Thinly slice the remaining leaves and break the cauliflower into florets, wash and drain well.
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.
Add ginger, stock, apple cider vinegar, turmeric, salt and pepper.
Bring to a boil, cover and simmer for 30 minutes.
Allow to cool slightly and then blend in a blender or food processor until smooth, (you may need to do this in batches).
Return to pot and heat until warmed through. Serve immediately and season with a little salt and pepper.
Calories: 116kcal | Carbohydrates: 20g | Protein: 5g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1013mg | Potassium: 862mg | Fiber: 7g | Sugar: 8g | Vitamin A: 2% | Vitamin C: 197% | Calcium: 6% | Iron: 9%