This cauliflower soup recipe is our paleoification (it's a real word I tell you!) of the classic British leek and potato soup.
When I was a child suffering through school dinners of lumpy mashed potato, served with an ice cream scoop no less, I swore that the lumps were cauliflower, which I detested, and then when I grew up I would NEVER eat cauliflower, EVER!
I'm not sure that the small child I was would have believed that one day I would be using cauliflower in place of potato! Ain't life strange?
If you've looked at our recipes then you'll realise what a big fan of cauliflower we are.
Cauliflower is a good source of protein, thiamin, riboflavin, phosphorus and potassium. It is very good source of vitamins C, K and B6, along with folate, pantothenic acid and manganese.
Cruciferous vegetables are believed to help prevent several cancers, although there is no clear evidence that proves this, it is advised that increasing the consumption of these types of vegetables is a wise thing to do.
Having said that, my opinion is that cooked cruciferous vegetables are infinitely better than raw as the cooking process reduces the goitrogens (which interfere with the normal functioning of the thyroid) by as much as 90% if boiled for 30 minutes.
My son wanted to add bacon to this soup, so I grilled 6 pieces then chopped them and added them to the soup after I'd blended it. It worked really surprisingly well!