German Cauliflower Soup

At the first sign of a cold or flu, you may find yourself reaching for a glass of orange juice or an orange itself, and figure that you’ve got your vitamin C covered. But citrus, especially in the form of juice, is also a source of sugar which can work against your immune-boosting goals.

So expand your arsenal and include select low-glycemic vegetables, such as cauliflower, which actually offers more vitamin C per serving than citrus does. Considered a superfood, this versatile cruciferous vegetable not only supplies a favorable dose of the anti-cold vitamin, but contains phytonutrients that support overall health. Plus, with its warming spices, this simple, nutrient-dense soup will help your family ward off not just a cold, but winter’s chill, too.

German Cauliflower Soup

Serves 4

• 1 medium head of cauliflower, chopped
• 1 onion, chopped
• 1 tablespoon olive oil, ghee or butter
• 3-4 cups vegetable or chicken broth
• ¼ teaspoon cinnamon
• ¼ teaspoon nutmeg
• 2 tablespoons cashew butter
• Salt and pepper to taste

In soup pot, sauté cauliflower and onion with olive oil or butter over medium heat until cauliflower turns clear — approximately 10 minutes. Add broth to just cover
cauliflower/onion mixture and bring to a boil, then lower the heat and simmer for a few minutes to blend the flavors. Add cinnamon, nutmeg, salt and pepper. Puree using an immersion blender or strain chunks and blend in a blender, using caution as liquid is hot. Stir in cashew butter and serve. Top with parsley, pistachios, pumpkin seeds or a little creme fraiche.