This is a nourishing and delicious soup that's perfect for the cold and flu season. It's satisfying and creamy, without any dairy or thickeners.
Garlic is a potent antibacterial, antiviral, and anti-fungal agent. It contains essential enzymes and antioxidants for bone formation, connective tissue metabolism, calcium absorption and proper thyroid function, to name a few. Garlic is also a good source of vitamins B-6 and C, as well as minerals such as calcium, phosphorus, manganese and selenium. It also helps in removing heavy metals and preventing ailments such as the common cold, heart disease, some types of cancers. Garlic has even been credited with slowing the aging process.
2 Tbsp. butter
1 onion, sliced
1 leek, white parts only, chopped
1 celery stalk, diced
2 garlic bulbs, cloves peeled
1 head of cauliflower, broken into florets
3 - 4 cups broth
1/3 cup white wine (optional)
1 bay leaf
1 tsp dried thyme
Sea salt and pepper, to taste
Melt butter in a large heavy-based pot. Add onion, leek, celery and whole garlic cloves. Cook over low heat until vegetables are soft but not browned. Add cauliflower, broth, white wine, bay leaf and thyme, and bring to a boil. Cover pot, reduce heat and simmer for 20 minutes, or until cauliflower is tender. Allow soup to cool slightly before removing bay leaf. Puree soup in a blender until smooth and return to pot. Season with sea salt and pepper to taste.