Soup is a warm, cold weather delight. I particularly love it because it serves as an easy way to pack in tons of nutrients with a satisfying taste. Sometimes it’s just too cold out to depend on juice to get a high dose of nutrients, and soup is the perfect solution. This soup is a rich source of immune-boosting and health-promoting nutrients including vitamin C, energizing B vitamins, bone-healthy vitamin K and brain and heart-healthy folate.
- 1 head of cauliflower
- 1 onion
- dash of red pepper flakes
- 1 cup (30 g) spinach
- dash of sea salt and pepper
- 2 tbsp olive oil
- 1/4 tsp thyme
- 1/2 cup (125 ml) unsweetened almond milk
- 1 cup (250 ml) low sodium vegetable broth
- sage leaf for garnish (optional)
- Preheat the oven to 425 F (218 C).
- Cut cauliflower into florets and slice the onion. Spread on roasting pan.
- Toss the cauliflower and onion with the olive oil, garlic, and red pepper flakes on a baking sheet; sprinkle with the salt and thyme and toss again. Roast until golden and tender, about 20 minutes.
- Combine all ingredients (except garnish) in a food processor or high powered blender and blend or process on high for 2-3 minutes or until well mixed.
- In a medium to large stockpot heat the blended soup over medium for 10-15 minutes or until warmed.
- Serve with garnish and enjoy!
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes
- Nutrition per serving:
- Saturated Fat1g
- Protein 4g
Yields and nutritional information are estimated and will vary depending on produce size and equipment used.