Allium vegetables, aka garlic and onions, are a potent source of organosulfur compounds, which can be beneficial for lowering cholesterol and blood pressure. That makes this one heartwarming soup!
3-4 tbsp extra virgin olive oil or ghee
2 onions, sliced
4 leeks, sliced thinly (white part only)
1 head of fresh cauliflower, roughly chopped
5 cloves of garlic, minced
2 tsp dried thyme or 1-2 tbsp fresh thyme
8 cups of bone broth, vegetable stock, or water
1⁄2 lemon, juiced
Sea salt and pepper to taste
- In a large pot, heat olive oil or ghee over medium heat. Sauté onions, leeks and garlic until they start to caramelize.
- Add the cauliflower and sauté another 3-5 minutes.
- Add thyme, rosemary, and a pinch of sea salt and pepper. Cook for 1 minute until the spices are fragrant.
- Add lemon juice and liquid (bone broth, vegetable stock, or water). Bring to a boil.
- Reduce heat to low and simmer for 15 minutes, or until the cauliflower is tender.
- Blend with an immersion blender until smooth.
- Add extra salt and pepper to taste.
- Top with cilantro, parsley or green onions.
- If using water instead of bone broth or vegetable stock, add in extra spices (1 bay leaf, extra sea salt and pepper, double the thyme and rosemary).
- Can also be blended in a blender after cooling slightly.