Eczema - Brisbane Livewell Clinic
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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
Servings: 4
Calories: 116kcal

Ingredients

  • 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

Instructions

  • 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.

Nutrition

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%