You know when you feel like your body is a little overburdened from an indulgent weekend? I find myself out for dinner on the weekends, and by Sunday night I need something a little lighter (but still super delicious and satisfying). I created this soup after one such weekend and it was a popular menu item in my recently wrapped Fall Cleanse. It’s full of anti aging and anti inflammatory antioxidants. Make a big batch and freeze this guy for healthy delicious dinners down the road.
- Cauliflower is my spirit animal. It’s so damn healthy and super delicious. It’s been touted as the new kale and is now appearing on menus all across the city. Cauliflower facilitates of the liver’s detoxification phases (many foods only increase one phase). This is another reason to partake in the cauli if you have an active social life – it will help your body to detoxify! Cauliflower provides antioxidant support due to its vitamin c content and other antioxidant phytonutrients. Cauli is also anti-inflammatory thanks to its glucosinolates. Eating sulfur-containing brassica veggies (like kale, broccoli, Brussels sprouts and cabbage) at least 3 times per week is a good start for keeping your body happy. Cauliflower is, in my opinion, the most versatile brassica out there.
- Almonds are a good source of monounsaturated fatty acids. This type of fat, which is also found in extra virgin olive oil, helps to lower blood cholesterol and support heart health. Almonds are also a source of anti-inflammatory and antioxidant vitamin E, and heart supportive magnesium. Pre-soaking almonds removes the anti nutrient phytic acid, which inhibits the absorption of their vitamins and minerals.
- Rosemary is nourishing to the nervous system and is a circulatory stimulant, which helps to move blood, fluids and energy throughout the body. As an antibacterial herb, rosemary is immune boosting and perfect for this time of year. Rosemary is also a digestive aid, as it helps to break down fats and oils (this is why it’s usually used as a marinade for meats). If you’re ever cooking potatoes or other carby things, it’s a good idea to add some rosemary. Here’s why.
Cauliflower Almond Chowder with Rosemary
- (serves 6)
- 2 tbsp extra virgin olive oil or butter
- 1 medium yellow onion, diced
- 2 stalks celery, diced
- 2 carrots, cut into half moons
- 1 small nugget potato, diced
- 1 sprig rosemary, left whole
- 1 cauliflower, chopped into 1-2” dice
- 4 cloves garlic, sliced
- 6 cups water
- ¼ cup almonds, soaked (overnight if possible)
- Sea salt and pepper
- Green parts from the cauliflower
- 2-3 garlic cloves, sliced
- 1 tbsp ghee
- Pinch of sea salt
- First, try to ensure that the almonds have been soaked all day or overnight in enough water to cover.
- Saute the onion in the olive oil or butter with a pinch of salt (around ½ tsp) and a big grind of pepper. When the onions start to smell amazing, add the celery and carrot. After around five minutes, add the potato, give everything a stir, then add the water. Turn heat to high, and, when the water starts to boil, add the cauliflower.
- Cover and turn down the heat. Cook until the cauliflower is soft, 10-15 minutes. Remove pot from heat and stir in another ½ tsp of sea salt and another big grind of pepper.
- Ladle around half the soup into a blender. Drain and add the almonds and blend until smooth. Return to pot and stir, squishing all remaining large pieces of cauliflower with the back of a spoon.
- To make the cauliflower green ‘crown,’ thinly slice the green parts from the cauliflower and garlic cloves and toss in a pan that has been coated with ghee. Cook over medium heat until the greens are soft and the garlic is golden. Season with sea salt.
- To serve, ladle the soup into bowls and decorate with the cauliflower green crown and a few snips of chives.
- (I like to serve this soup with a sprinkle of truffle or smoked sea salt.)
Here’s to detoxing every day. xo Andrea