Roasted Cauliflower Soup

Name: Roasted Cauliflower Soup
Ingredients: 5 tbsp extra-virgin olive oil; 1 tsp grated lemon zest; 1 tsp ground cumin; 0.5 tsp ground coriander; 1 large head cauliflower, broken into florets; 1.5 tsp kosher salt; 1 tsp freshly ground black pepper; 2 large shallots, roughly chopped; 3 small garlic cloves, thinly sliced; 1 (15.5-oz) can cannellini beans, drained and rinsed; 4-5 cups vegetable stock; 1.5 cups water; 2 tbsp finely chopped fresh chives; 0.33 cup toasted pumpkin seeds

A creamy dairy-free roasted cauliflower soup with cannellini beans, cumin, and coriander. Roasting cauliflower transforms it into a flavor powerhouse.

From The Young Forever Cookbook

Ingredients

5 tbsp extra-virgin olive oil
1 tsp grated lemon zest
1 tsp ground cumin
0.5 tsp ground coriander
1 large head cauliflower, broken into florets
1.5 tsp kosher salt
1 tsp freshly ground black pepper
2 large shallots, roughly chopped
3 small garlic cloves, thinly sliced
1 (15.5-oz) can cannellini beans, drained and rinsed
4-5 cups vegetable stock
1.5 cups water
2 tbsp finely chopped fresh chives
0.33 cup toasted pumpkin seeds

Instructions

Preheat the oven to 425°F and line a baking sheet with parchment paper.
In a large bowl, stir together 3 tablespoons of the olive oil, the lemon zest, cumin, and coriander. Add the cauliflower florets with ½ teaspoon of the salt and ½ teaspoon of the black pepper and toss to coat. Transfer to the baking sheet and roast for 30 to 35 minutes, stirring halfway, until the cauliflower is golden and slightly charred.
Meanwhile, in a large pot, heat the remaining 2 tablespoons olive oil over medium heat. Add the shallots and sauté until softened, about 5 minutes. Add the garlic and cook for another minute, until fragrant. Add the beans, vegetable stock, and water. Season with the remaining 1 teaspoon salt and ½ teaspoon pepper. Bring to a boil, then remove from the heat and set aside until the cauliflower is done.
Add the roasted cauliflower to the pot and bring to a boil. Reduce the heat to low, cover, and simmer for 10 minutes. Remove from the heat and puree with an immersion blender in the pot, or in small batches in a blender, until smooth. Divide among bowls and garnish with fresh chives and toasted pumpkin seeds.

Active Compounds

Nutrients and bioactive compounds delivered by this recipe's ingredients.

Isothiocyanates
From: Cauliflower
Zinc
From: Pumpkin Seeds
Iron
From: Pumpkin Seeds
Magnesium
From: Pumpkin Seeds
Arginine
From: Pumpkin Seeds

May Support

Health conditions and aging processes this recipe's compounds may influence, based on the source research.

Breast cancer
Protects against · via Isothiocyanates
Cancer
Protects against · via Isothiocyanates
Benign Prostatic Hyperplasia
Improves · via Pumpkin Seeds
Anxiety
Reduces risk of · via Pumpkin Seeds
Social Anxiety Disorder
Improves · via Pumpkin Seeds
Upper Respiratory Tract Infection
Improves · via Zinc
Common cold
Protects against · via Zinc
Immunosenescence
Protects against · via Zinc
Type 2 diabetes
Protects against · via Zinc
Inflammaging
Protects against · via Magnesium
Osteoporosis
Protects against · via Magnesium
Cellular senescence
Protects against · via Magnesium
High blood pressure
Protects against · via Magnesium
Nutritional Deficiency
Addresses · via Magnesium
Adrenal Burnout
Addresses · via Magnesium
Erectile dysfunction
Improves · via Arginine
Cardiovascular Disease
Protects against · via Arginine

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