This humble veg may look bland, but it’s a cruciferous powerhouse of antioxidants to boost the immune system. Cauliflower becomes soft and creamy when cooked, lending it to puréeing into this thick and satisfying soup.
1 onion, diced – sweet or red onions work well here
1 big clove garlic, minced
4 cups vegetable stock
1 head cauliflower, cored and chopped into big chunks
1 1/2 teaspoons ginger powder
2 teaspoons curry powder
2 teaspoons nutrtitional yeast
1/2 teaspoon mustrard powder
2 teaspoons mild sweetener like rice syrup or soaked and blended dates
Juice from 1 lemon
Paprika to sprinkle on top
Sauté onion and garlic with a splash of water in a soup pot on medium heat until soft and starting to brown.
Add vegetable stock and the rest of the ingredients to the pot except for the lemon juice and paprika.
Bring to a simmer and cook on a low heat until cauliflower is soft and cooked, about 30 minutes.
Add the lemon juice.
Purée with a hand mixer, or in a food processor or blender in batches, until smooth.
To serve, ladle into bowls and sprinkle with paprika on top.