A bright yet savory, nourishing, and detoxing soup that features local, organic, farmers-market goodness—drink in the antioxidants and vitamins!
Cauliflower is high in vitamins (great source of vitamin C), minerals, potassium, and phytonutrients that help neutralize damaging toxins. It’s also great for detoxing due to the glucosinolates, sulfur-containing compounds.
Chives are delicately sweet with an onion flavor. They contain a noteworthy amount of antioxidants, plant fibers, minerals, and vitamins (high amounts of A and K, 145 and 177 percent, respectively, of the daily recommended allowance, and B-complex, which is great for energy and stress).
They are also a rich source of folate. Adequate folate levels in the diet during pregnancy may help prevent neural tube defects in newborn babies.
Cauliflower, Miso, and Chive Soup
Makes: 4–5 servingsIngredients
Use organic when possible.- 1 head of cauliflower
- 3 cups filtered water
- 1 cup coconut milk (or any other nut milk of your choice. For a richer soup, use 2 cups nut milk to 2 cups water)
- 1 1/2 tablespoons brown rice miso paste
- 1 handful of fresh chives
- 1 small onion
- 2 cloves garlic
- 1 inch fresh ginger
- Juice of one lemon
- Himalayan sea salt
- Coconut oil for sautéing
Directions
Combine filtered water, coconut milk, ginger, chopped cauliflower, and miso and simmer.Sauté chives, onions, and garlic in coconut oil and Himalayan sea salt for a few minutes until golden brown. Add to the pot and simmer all ingredients for 30 minutes to allow all the flavors to combine.
Pour contents into a blender and blend until smooth.
Garnish with microgreens, yellow-flowering tarragon, extra virgin olive oil, lemon juice, and Himalayan sea salt.
Adding the lemon after blending adds a brightness to the soup. To make it more hardy, add organic, raw pepitas or sunflower seeds.
Enjoy!
