Pureed soups are easy, fast and filling.  Cauliflower makes a perfect Autumn puree.  As we prepare on the East Coast for cooler weather, we can look to foods that boost immunity for the months to come.  Cauliflower is an antioxidant super star, rich in vitamin C, with manganese, another antioxidant, as well as providing fiber, magnesium and a source of omega-3 fats.

​Prep time: 20 minutes
Cooking time:  3o minutes
Yield: 5 cups

Ingredients
2 medium garlic cloves
½  medium yellow onion 
½ cup + 1 Tbsp finely slivered fresh chives (for garnish)
1 tsp olive oil
1 Tbsp dried thyme
1 small - medium cauliflower head, roughly chopped
5 cups of water
1 tsp salt + to taste
½ tsp ground black pepper + to taste
1 Tbsp fresh lemon juice

Instructions

1. Chop garlic, onion and chives to a medium dice.  The soup is a puree and size does not matter much,       but make sure items are small enough to blend easily later on.
2. Sliver 1 Tbsp of chives for garnish.  Set aside.
3. In a medium pot, heat 1 tsp olive oil and add garlic, onion and chives.
4. Sauté for 7 - 10 mins, adding a dash of salt.
5. Add dried thyme and stir in.
6. Add cauliflower to the mixture and stir in well.
7. Sauté together for about 3 minutes.
8. Add water and bring to a boil.
9. Simmer entire mixture on medium heat.
10. Add salt and pepper.
11. Allow mixture to simmer for about 15 minutes until cauliflower is soft.
12. Blend the entire mixture until pureed with an immersion or standing blender.
13. Add lemon juice and adjust salt and pepper to taste.
14. Garnish each serving with a pinch of slivered chives.

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The change of season into cooler days is a great time to brew warming, immunity boosting tonics and teas.  This brew offers the dietary benefits of ginger, turmeric and oranges, as well as warming, seasonal flavors.  Ginger aids digestion, and both ginger and turmeric offer anti-inflammatory benefits.  Oranges provide vitamin C, both from its flesh and peel.

I used coconut sugar for a sweetener in this recipe.  Maple syrup or honey are also good choices.  Add any sweetener as the final step of the recipe.

Prep time:  20 minutes
Cooking time:  40 minutes
Yield: 5 cups

Ingredients
1" piece of turmeric root
3" piece of ginger root
1 Tbsp orange zest
½ cup fresh orange juice
2 Tbsp lemon juice
3 turns of a black pepper mill
¼  tsp ground cinnamon
½ tsp coconut sugar
7 cups water

Instructions

1. Peel the turmeric and ginger root and cut into ⅛" - ¼" slivers.
2. Zest a tablespoon of orange peel on a grater or zester.
3. Fill a medium pot with 7 cups of water.
4. Place the turmeric and ginger root pieces in the water and bring to a boil.
5. Simmer for 10 minutes.
6. Add the zest, orange and lemon juice, black pepper and cinnamon. 
7. ​Simmer the mixture for at least 40 minutes.
8. Add the coconut sugar to taste.
9. Strain and serve.

​    Tip:  Serve warm or cold as an iced tonic.  It will last in the fridge for up to a week. 

Copyright © 2017 Green Beat Life, LLC.  ​All rights reserved.

Would you like support on your dietary and wellness path? Click here to schedule a free phone consultation or email info@greenbeatlife.com​​​​​​​​​