Sometimes when I feel I have overeaten rich foods and need a detox to make that tummy feel a little less queasy, a healthy vegetable soup is all I need. And such a recipe is so flexible that you can use any cruciferous vegetables that you like such as broccoli or cabbage. I combined cauliflower with carrots and tomatoes for the colour as well as for its high beta carotene content so this is filling yet light enough on the stomach and is highly nutritious and low in fat and calories. This cauliflower & carrot soup makes a good weight loss recipe too!
Healthy Mashed Vegetable Soup Recipe
Ingredients (serves 2-3)
400g cauliflower, cut into small florets
450g carrots, diced
2 large yellow onions, diced
1 tbsp minced garlic
5 tomatoes, diced
1 tbsp unsalted butter
1/2 tbsp olive oil
3 tbsp chinese cooking wine
3 tbsp plain flour
1 litre water (or stock)
salt and freshly cracked black pepper
1. Heat oil in pot and melt the butter. Saute onion and garlic till fragrant.
2. Add carrots, cauliflower, wine and flour and briefly stir fry for a minute.
3. Add water (or stock) and tomatoes and bring to a boil. Reduce heat and simmer for 25-30 minutes till vegetables are very tender.
4. Using a hand blender or food processor, puree the mixture till it reaches your desired consistency. Season with salt and pepper.
If you like a smooth and creamy soup, you can puree the mixture in small batches for a more thorough blending. I prefer mine lightly blended like a mash so I can still taste the fibres.
The soup is naturally sweet from the vegetables and you can just enjoy it on its own for a non-carb meal or just pair it with some croutons or bread. Bon appetit!