Fight Cancer with Cauliflower Soup
My kids hate cauliflower. Or at least they think they do! They absolutely love this soup, so I make sure to cook it when they are not looking, that way they don’t even realize they are eating cauliflower! We refer to this soup as “cheesy soup” so as not to give away the main ingredient!
It is common knowledge that the latest advice from doctors and nutritionist is to remove all white food from your diet. Cut out potatoes, pasta, rice, white bread and see your health improve! Hold the phone! What about cauliflower? It appears this is an exception to the rule. Touted for its cancer fighting properties, cauliflower has been classified a super-food by many, lumped in with broccoli and cabbage as a cruciferous vegetable. Research in this area has been on the rise.
A study by Vanderbilt-Ingram Cancer Center and Shanghai Center for Disease Control and Prevention investigators revealed that breast cancer survivors who ate more cruciferous vegetables may have improved survival. They followed 4886 breast cancer survivors (stage 1 to 4) from 2002 to 2006. They looked at the consumption of cruciferous vegetables for these women, and divided them into 4 groups based on amount consumed. The group that consumed the most cauliflower/broccoli within the first 36 months after diagnosis had a 62% reduced risk of death, and a 35% reduced risk of recurrence of breast cancer when compared to the lowest intake group.
They summarized that survival rates were influenced by vegetable consumption in a dose-response pattern. As women ate more of these vegetables, their risk of death or cancer recurrence decreased. Another study suggested that the intake of ½ to ¾ cup of cauliflower daily could cut prostate cancer risk by 52%.
Now that we have covered science, let’s get down to the good part. The recipe. At this time of year the farmer’s markets are spilling over with beautiful heads of cauliflower. This soup is dead easy, very tasty and is packed full of all those health benefits we need. The taste of slightly caramelized onion really gives it a richness. The cheese can be substituted for your favorite, or even a combination of cheeses. I have made it with swiss cheese, and even added stilton. Use this recipe as a starting point, and get creative!
- 2 tablespoons oil
- 3 vidalia onions, halved then sliced
- 1 clove garlic, minced
- 2 large tetra packs chicken stock, 946ml each
- 1 head cauliflower, preferably organic
- 1 1/2 cup cheddar, shredded
- 1/2 to 1 cup half and half cream
- gourmet croutons
- In a large dutch oven, or soup pot add oil and onion. Season with salt and pepper. Cook over medium low heat, covered, stirring occasionaly for 30-40 minutes until the onions develop a nice golden brown color.
- Add garlic and stir for 1 minute
- Roughly chop cauliflower. Add chicken stock and cauliflower to pot. Cover and cook over medium high heat until cauliflower is very tender, about 15 minutes.
- Remove from heat and pure soup with a hand immersion blender. Alternatively transfer in batches to a blender, and blend until smooth.
- Return pot to low heat. Add cheddar cheese, and stir in a figure of eight pattern until melted, so as not to form a ball.
- Add cream and stir until combined.
- Serve topped with gourmet croutons. Enjoy!