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Lauren Vaknine

Wellness is not merely the absence of illness, it is a state of complete physical, mental, emotional & spiritual well-being

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Cauliflower & Tahini Soup

February 1, 2015 by theorganicspoon 3 Comments

Cauliflower & Tahina Soup

I love cauliflower, especially as a purée, because of the beautiful smooth texture it blends into. This soup makes use of that, and the addition of tahini makes it even creamier!

Cauliflower contains sulforaphane, which has been shown to kill cancer stem cells, thereby slowing tumor growth. Researchers believe that eliminating cancer stem cells may be the answer to fighting cancer. It is also packed full of anti-oxidants and phytonutrients, is good for your heart and your brain, and has anti-inflammatory properties.

Sesame seeds (the main ingredient of tahini) are high in calcium, magnesium, phosphorus and iron. Need any more reasons to make this soup tonight? It’s simple to make and takes no time at all!

Ingredients (serves 4)

3 tbsp extra virgin olive oil
2 large onions, sliced
6 big cloves of garlic
1 tsp cumin seeds
1 whole star anise
a head of cauliflower (about 500g) cut into florets
one potato (about 200g) peeled and cut up
1 litre water
1 tbsp organic vegetable stock paste or powder
3 bay leaves
the juice of half a lemon
1/2 tsp himalayan salt
1/8 tsp white pepper
1/3 cup organic tahini
pomegranate concentrate (optional)

Method

Fry the onion in the olive oil until it caramelizes. The more colour you get on the onions, the more flavour you’ll be putting into the soup. You want them to look something like this:

IMG_0130

The trick is to keep it on a medium heat and stir every now and then. If you feel that they may start to burn, add a few drops of water and continue. You could brown them even more than I’ve done here, I was just in a rush to make supper!

Add the garlic, cumin and star anise. Fry for a few more minutes. Add the cauliflower, potato, water, stock and bay leaves. Simmer until the cauliflower and potato are tender. The smaller (and more evenly-sized) your pieces of cauliflower and potato, the faster they will cook.

Remove the bay leaves and star anise, then pour everything into your blender. Add the rest of the ingredients and blend until completely, 100% smooth. The measurements I’ve given for lemon, salt and pepper are just a guideline – use your taste!

I’ve served it with a drizzle of pomegranate concentrate – the sweet tartness balances the soup beautifully.

Health & happiness!

Love,
Raine

Filed Under: Soups Tagged With: anti-inflammatory, anti-oxidants, brain health, calcium, cancer beating properties, cauliflower, cauliflower soup, easy dinner, easy lunch, eat clean, eat real, fitfood, gluten free, healing disease, health, healthy dinner, healthy eating, heart health, iron, magnesium, no dairy, nutrition, phosphorus, phytonutrients, plantbased, plantbased diet, pomegranate, soup, tahini, vegan, wholefoods

Previous Post: « Raw Vegan Super Berry ‘Cheesecake’
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Reader Interactions

Comments

  1. Lee

    February 2, 2015 at 8:15 am

    this soup was so sensual … liquid velvet on the tongue !

    Reply
  2. red brick pavers in Charlotte NC

    February 6, 2015 at 8:11 am

    This site was… how do I say it? Relevant!! Finally I’ve found something
    that helped me. Thank you!

    Reply
    • twokitchensonelifestyle

      February 6, 2015 at 8:36 am

      So glad to hear that! Let us know which recipes you like and what you want to see more of 🙂

      Reply

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Thank you for visiting my blog! I’m Lauren and I’m a health writer, holistic wellness coach and speaker, and at 23 months old, I was diagnosed with juvenile rheumatoid arthritis.

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