Cauliflower, Potato & Bacon Soup
Cauliflower is such a versatile and delicious vegetable. As with other cruciferous vegetables, cauliflower contains compounds that support the liver by assisting with the liver’s role of detoxification. It took me a while to get my kids eating cauliflower, but this soup has proved to make that easily achievable!
Ingredients (serves 6):
1 onion, peeled and diced
2 cloves garlic, peeled and finely chopped
4 rashers streaky bacon, diced
Splash of extra virgin olive oil
Small head of cauliflower, cut into florets (~600g)
2 medium potatoes, diced (I don’t bother peeling them as I like the extra fibre from the skins - I just scrub them under some running water to clean them)
600ml filtered water or veggie/chicken broth/stock
Pinch of nutmeg
Salt and pepper to taste
Method:
Add the oil, onions, garlic and bacon to a pot on medium heat. Sauté for a few minutes until starting to caramelise.
Add the remaining ingredients (add a little extra water/stock if needed to cover the veggies), cover the pot and bring to a boil. Then reduce the heat to allow the soup to simmer for around 20 minutes or until the veggies are soft and cooked through.
Using a stick blender (or other type of blender), blend the soup until smooth. Check the seasonings.
About Magnolia Naturopathy
Magnolia Naturopathy is owned and operated by Brisbane naturopath and herbalist Iwa Brown. At Magnolia Naturopathy, we offer online telehealth naturopathy consultations to assist our clients all over Australia to reach their health goals. Contact us here to find out more, or book your online telehealth naturopathy appointment here.
