Creamy Cauliflower Soup

With every warming spoonful, our bodies reap the vast benefits of sulfur-rich cauliflower—from being a precursor to the body’s major antioxidant (glutathione) to synthesizing the proteins and collagen that strengthen joints and beautify hair, skin, and nails.

Cozy up with a bowl and experience the plant-rich transformation yourself.

INGREDIENTS (Yields 4 servings)

• 1 whole cauliflower, chopped into large pieces
• ½ onion, chopped
• 2 carrots, chopped
• 4 cloves garlic
• 3 sprigs of sage
• 1 teaspoon dried thyme
• 3 tablespoons nutritional yeast
• 2 tablespoons olive oil
• 12 ounces veggie broth
• Salt + pepper, to taste
• Optional: Microgreens and seeds, to top

DIRECTIONS

1. Place a large soup pot on medium-low heat. Drizzle the pot generously with olive oil and add in all the cauliflower. Cook for 15 minutes or until softened, stirring often.
2. Add onion, garlic, and carrot and cook until fragrant. Season with salt and pepper and add 2 tablespoons of water to the pot to ensure the ingredients are not sticking. Cook for another 5 minutes.
3. Pour in veggie broth, thyme, and sage and simmer until ingredients are soft, about 20 minutes.
4. Add extra two tablespoons of olive oil and, with an immersion blender, blend all the contents together.
5. Season with salt, pepper, and nutritional yeast. Taste and adjust as needed. To serve, top with microgreens and seeds. Enjoy!