Cauliflower & Sunflower Seed Soup.
Cauliflower is a low GI food and a cruciferous vegetable along with broccoli, kale and cabbage. It contains a phytonutrient known as DIM which may help balance oestrogen in the body. Oestrogen dominance can be linked to fertility issues so assisting in the balance of this is a bonus. Endometriosis and PCOS are both oestrogen dominant conditions.
Cauliflower is also an excellent source of vitamin K and vitamin C, and a very good source of fibre, potassium and B vitamins. You may have heard about goitrogens when it comes to cruciferous veg and the potential for them to affect the functioning of the thyroid but it’s important to note that cooking helps to deactivate these compounds so there’s no point using it as an excuse to avoid eating your veg!
Sunflower seeds are rich in folate and other B vitamins along with vitamin E, so are great little nutrient powerhouses. Check out my post on vitamin E and it’s benefits when it comes to fertility.
Aside from the stars of the show, there are some other great ingredients packed into this soup. Onion is sulphur rich and may help to increase your body’s levels of the powerful antioxidant glutathione. Glutathione may improve sperm health and quality in men as well as egg quality in women.
Garlic (love it or hate it?!) is also an important ingredient with its immunity boosting, antioxidant and anti-inflammatory properties. Chop your garlic 5 to 10 minutes before using it in any recipes to allow the allicin (the good stuff) to form and work its magic.
Cauliflower & Sunflower Seed soup
Ingredients
- 1 head cauliflower
- 2 cloves garlic
- 1 stick celery
- 1 onion, quartered
- 700ml vegetable broth
- 250ml almond milk
- 2tbsp sunflower seeds
- 1 tbsp walnuts, roughly chopped
- sea salt & pepper to taste
Instructions
- Preheat oven to 220C and line a roasting tin with parchment paper. Place a small pan of water on the stove and bring to the boil.
- Smash the 2 garlic cloves with the back of your knife and leave to sit to release the allicin.
- Wash and dry the cauliflower and cut into bitesize florets. Peel and cut the onion into quarters and trim the celery stalk. Blanch the celery in the pan of boiling water for 3 mins.
- Place the cauliflower, celery, onion and garlic cloves into a large bowl, cover with olive oil and salt then toss to mix. Place the tossed vegetables into the roasting tin and into the oven for 25mins, turning halfway.
- While the vegetables are roasting, take the sunflower seeds and grind them down in the blender. You can leave them in the blender.
- When the cauliflower, onion, celery and garlic mix is ready remove from the oven and let it cool for a short time. Set aside a few cauliflower florets for garnishing your soup.
- Add the almond milk to the blender and blend together with the sunflower seeds. Then start slowly adding the cooked vegetables and vegetable broth, blending together alternately. Add as much vegetable broth as you like to get your desired consistency. Be mindful that this soup will thicken up even more once cool. Add salt and pepper to taste for a final blend.
- If eating immediately, transfer your soup to a sauce pan to heat through then serve with the cauliflower florets, chopped walnuts and some chopped parsley to garnish.