Healthy Mama Magazine Issue 4 - October 2014 | Page 11

TEN

secret

GOODNESS

EATS

GLU

VEG
AN

The
ingredient is the nuts,
which, when blended with the
cauliflower, create silky texture, a rich
flavor, and an intoxicating aroma.

E

FRE

Y
DAIR

It’s staggering that something so easy
delivers so complex a result. Just be sure
to soak the nuts and puree the soup really
well to get the consistency that my friends
proclaim “liquid air.” This is a blendsation that will
make you look like a gourmet chef!

FREE

E
IN Y
AL RG
LK NE
A E

SUPER FO

OD

power
flower
auli
C
CREAMY CAULIFLOWER

A great source
of B vitamins,
omega-3 and vitamin K this often
overlooked cousin of the broccoli also
contains powerful antioxidants such
as vitamin C, manganese and
carotenoids. Cauliflower also helps
our livers process toxic waste with
a healthy dose of glucosinolates.
In short this white beauty of the
veggie world is a detox queen!

I mad
and l e it
oved
- Bam it!
ik

By Tess Masters from The Blender Girl
serves 6 (starter) 4 (main)

2 tablespoons olive oil

2 teaspoons chopped garlic (about 2 cloves), plus more to taste
2 cups/200g chopped leeks (white parts only, from 2 or 3 leeks)
Natural salt
1 head cauliflower, chopped
7 cups/1.65l vegetable broth
¼ cup/35g raw unsalted cashews or ¼ cup/35g blanched slivered raw
almonds, soaked
3 tablespoons chopped chives or a grating of nutmeg (optional; choose
one, not both), to garnish

1    In a large saucepan, heat the oil over medium heat and
saute the garlic, leeks, and ¼ teaspoon of salt for about 3
minutes, until the vegetables are soft. Add the cauliflower
and saute for another minute.
2    Add the vegetable broth, increase the heat to high, and
bring just to a boil. Reduce the heat to medium and
simmer for about 30 minutes, until the cauliflower is
completely tender. Stir the mix periodically.
3    Mash the cauliflower with a wooden spoon.
4    Remove the saucepan from the heat and allow the soup to
cool slightly; stir in the nuts. Pour the soup into your blender in
batches and puree on high for 1 to 2 minutes, until smooth and
creamy. (Remember to remove the plastic cap in the blender top and
cover the opening with a kitchen towel so steam can escape while you
blend).
5    Return the soup to the saucepan and warm it over low heat. Stir in salt to
taste. To serve, ladle the soup into bowls and garnish with either chopped
chives or grated nutmeg.

MAG
11