Recipe: Roasted Cauliflower, Apple, and Garlic Soup

//Recipe: Roasted Cauliflower, Apple, and Garlic Soup

Recipe: Roasted Cauliflower, Apple, and Garlic Soup

You have most likely heard the saying “An apple a day keeps the doctor away” at some point in your life. But did you know that an apple a day could also potentially keep cancer away?

The secret is in the skin, which is comprised of anti-cancer compounds as well as fiber and a host of antioxidants and nutrients. In addition to (unpeeled) apples, cauliflower and roasted garlic are the main ingredients here. Garlic contains allyl sulfide; a component that aids in the regulation of cell cycling – or the process by which a cell can turn cancerous.

Feel free to add any additional herbs you like to this recipe. Rosemary and sage would be excellent choices. This soup tastes just as good reheated as it does fresh off of the stove, so make a pot of it on the weekend and reap the healthful cancer-fighting benefits all week long!

Roasted Cauliflower, Apple, and Garlic Soup (Serves 4-6)

INGREDIENTS

  • 4 cups chopped cauliflower
  • 4 cups roughly chopped red apples (any variety will work!)
  • 1 bulb garlic, with top sliced off
  • 4 sprigs fresh thyme
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 3 cups vegetable stock
  • 1 cup all-natural apple juice or apple cider
  • Pinch of salt and pepper

DIRECTIONS

  1. Preheat the oven to 450 degrees.
  2. Place the cauliflower, apples, and garlic on a baking sheet. Drizzle with the olive oil and lemon juice, and toss to coat. Bake for approximately 30-45 minutes, until soft and the garlic is lightly browned and roasted.
  3. As the cauliflower, apples, and garlic roast, bring the vegetable stock and apple juice (or cider) to a boil in a large stock pot.
  4. Add the cauliflower and apples to the boiling stock mixture. Squeeze the roasted garlic cloves out of the bulb (they should pop right out!) and into the pot. Simmer for an additional 5 minutes.
  5. Remove the pot from the heat. If you have an immersion blender, place it in the pot and pulse until the soup is smooth. Otherwise, working in batches, place the mixture in a standing blender and pulse – holding the lid tightly – until smooth. Be careful as the hot liquid will expand and could explode if you’re not holding the lid!
  6. Season soup with salt and pepper to taste. Serve immediately.

Now that it’s almost soup season, what recipes are you most looking forward to?

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By | 2016-11-17T10:32:34-07:00 October 5th, 2015|Tags: , , , , |Comments Off on Recipe: Roasted Cauliflower, Apple, and Garlic Soup

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