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.
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: 2IU | Vitamin C: 197mg | Calcium: 6mg | Iron: 9mg