Anti-Inflammatory Cauliflower Soup: Creamy & Delicious!
Anti-Inflammatory Cauliflower Soup
This is a massive hit with my family and the members of my Alkaline Base Camp coaching group. It’s so nutritionally dense and SO satisfying, you can have it, again and again, hot or cool – it’s a hit 365 days of the year.
The goodness runs deep on this one:
- Anti-viral power of the raw garlic
- Anti-inflammatory power of the turmeric and ginger
- Anti-cancer benefit of the turmeric, ginger and the sulforaphane from the cauliflower
- Packed with healthy fats from the cashews, coconut oil and hemp seeds
- Plus the super-powerful immune benefits from the sulforaphane too
It’s a good one. It’s delicious. Try it asap and let me know if you love it in the comments!
Anti-Inflammatory Creamy Cauliflower Soup
Serves: 2
Ingredients:
2tbsp coconut oil
1 small brown onion, diced
1 medium cauliflower, cut into florets
1 leek, chopped
1cm root ginger, grated
1cm root turmeric, grated
1 tbsp hemp seeds
3 cloves garlic, crushed
800mL veggie stock
1/4 cup cashews
Organic olive oil, to serve
Optional (but tasty): sprinkle with chopped chives to serve
Method: Anti-Inflammatory Cauliflower Soup
- Heat the coconut oil in a large pot over medium heat and add the onion, leek, turmeric, and ginger and gently saute for 4-5 minutes.
- Add the cauliflower, cashews, stock, hemp seeds, and a generous pinch of salt and pepper and bring to the boil.
- Once boiling, reduce to a simmer and cook for 20 minutes, or until cauliflower has softened. Remove from heat and cool slightly.
- Finally add the garlic, and then blend until thick and creamy. Serve with a drizzle of olive oil and season to taste.
This is a fantastic one warm or cooled, so suits all seasons! Packed with goodness, it’s one to really savor.
See Also:
Ross’ Anti-Inflammation Diet Guide
Ross’ 21 Most Popular Recipes
Turmeric Lemonade Recipe
Hi Ross,
This is Mattie, I love vegetable, and fruits and it is what I eat most of the times. It has been almost a year that I started having problems with my gut. I started researching and I have learned that some vegetables have lectin that can damage our gut. For example, tomatoes, eggplants, potatoes, beans.
I have read the book of doctor Steven Gundry. The plant Paradox and it has help me. What do you think about lectins?? Do you have more recipes to help my gut??
Thank you so much and thank you for helping a lot people!!
God bless you!!
Is there a printable form?
Absolutely delicious and simple to make.
hi Ross
Do you need to add a stock cube as i can’t find any here in Turkey, chicken and beef stock cubes in abundance lol also the only water is bottled plastic which i know is not alkaline any advice on those please.
Thamkyou
You don’t need stock
Ha ha, indeed. And our Spring in the Netherlands is still so chilly and wet I have made your cauliflower soup twice in a week! It is awesome! PS replaced the leek with fennel the 1st time as i didn’t have leek at hand and it was delicious too.
Sounds fantastic too!
Hi Ross,
I am trying to switch to a “green life-style” . I have some issues though, as I have an errosive gastritis (with acid reflux and glossitis), I cannot eat some of the alkaline foods like tomatoes or even cucumbers which triggers heart-burns. I am confused as many of the plants, although alkaline, are not good for me.
Also my MD (on gastro) recommended me to avoid almost all of the raw vegetable&legumes and fruits and focus on stews, pasta, rice, cow milk and cooked food in general.
AND I do not really know how to make the switch.
I would really appreciate an advise from you.
thank you,
Anca
Hey
The advice you’ve received is absolutely horrible. Consuming gluten, dairy etc. will mean you’ll never get rid of the reflux.
The foods that trigger heartburn now are not ‘bad for you’, they are just sensitive right now. Avoid them while they cause a reaction…but there are SO MANY other healthy foods you can eat.
Keep focusing on green, salads, veggies, healthy fats etc – your body will return to balance and your digestion will heal.
Ross
Sounds good and just what I need. Thank you.
Hey Anne
It is super delicious 🙂
Thanks for this Ross. I actually went out for dinner last night and ordered cauliflower and pumpkin soup and it was so delicious and filling I wanted the recipe! Now I have this recipe and it sounds divine and I can’t wait to try it. I think I will do this for dinner tomorrow night! YUM.
As great as this sounds, rare disease patients need the detailed nutritional information regarding fats, sugars, carbs, and proteins especially. Can this be provided?
Hey Carolyn
I am in the process of switching to a new recipe plugin that automatically calculates all of this. Will take a while to upload all the recipes – but watch this space!
Ross
The cauliflower soup recipe sounds wonderful. Would we use raw cashews in this recipe?
Thanks for all of the info!!!
Hey Karen
Yep, most decent-ish blenders will be able to blend cashews to smooth, especially when cooked a little!
Ross
Can substitute turmeric powder for grated turmeric and if so what are the ratios?
Hey Liz, you definitely can – a cm of root is about a level tsp.
Can you translate these to teaspoons or tablespoons? 1cm root ginger, grated
1cm root turmeric, grated
Yep, it’s about a level tsp of each.
My chives are at their springy best- will be making this and sprinkling liberally with home grown freshness!
Superb!
Thanks Ross, looking forward to trying it. Don’t forget us Europeans are going into summer!
Yep – this soup is great warm or cool 🙂
…and also, not meaning to brag, but our winter is about the same as a European summer 😉
Ha ha, indeed. And our Spring in the Netherlands is still so chilly and wet I have made your cauliflower soup twice in a week! It is awesome! PS replaced the leek with fennel the 1st time as i didn’t have leek at hand and it was delicious too.
Sounds yum, and not complicated LOL
Thank Ross
Thanks Ross!
Sounds very nutritious and not too difficult to make. Will try!