In season right now in the UK, cauliflower is part of the cruciferous vegetable family. Cruciferous vegetables are great for our health, and have been shown to support healthy metabolism, detoxification and clearance of oestrogen from the body. They are definitely something to include in the diet on a regular basis.
Since cauliflower cheese is a firm favourite in many households, we thought we’d give it a twist and transform it into a soup for our week of winter warmer soups. We hope you’ll give it a try – it’s received the thumbs up from everyone who’s tried it!
Preparation time: 35 minutes
1 onion, chopped
1 leek, washed and sliced
1 tbsp olive oil
1 cauliflower, chopped into florets – include the stem!
250ml bone broth (or stock of your choice)
1 tsp Dijon mustard
75g cheddar cheese, grated
1. Melt the butter and olive oil in a large pan, then add the onion and leek and sweat until soft.
2. Add the cauliflower, bone broth and water, bring to the boil, then simmer for 25 minutes or until the cauliflower is cooked.
3. Add the mustard then transfer to a liquidiser and blend until smooth. Add a little more water if necessary.
4. Return to the pan, add the cheese and stir over a low heat until melted.
If you enjoyed this, here are some more winter soup recipes:
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