This delicious soup is cooked without oil, the only fats present are the good ones from the walnuts. Adding them at the moment of eating ensures that the omega 3 and omega 6 they contain are not damaged by heat. If preparation times are respected, both cauliflower and black cabbage can produce sulforaphane, a molecule with a powerful anti-tumor and anti-inflammatory action. This is a dish that combines the abundance of vitamins and minerals into a delicious soup.
- 9 oz delica or Hokkaido pumpkin/squash (or any other squash you like)
- 5.5 oz cauliflower
- 3.5 oz potato
- 0.2 oz salt
- 0.6 oz onion
- 1 celery stalk
- 2.5 cup vegetable broth (unsalted)
- ¼ teaspoon sweet curry powder
- 1 pinch of ground nutmeg
- 9-10 walnut kernels
- 2 oz black cabbage leaves
Shred cauliflower florets at least 40 minutes before cooking to give them time to create sulforaphane.
Prepare the black cabbage leaves by washing and cutting them into strips after removing the central stem. For these leaves is also important to wait 40 minutes before adding them to the soup.
Clean and peel pumpkin and potato, and dice them. Put cauliflower, pumpkin and potato in a large pot, adding the chopped onion and celery, the vegetable broth and bring to a boil, then lower to a simmer for about 20-25 minutes.
Cook until the veggies are soft. Blend them to your desired texture (with a hand mixer), add the black cabbage strips and let them cook for 1 minute. Turn off the stove and flavor the soup with the sweet curry and nutmeg.
Serve the soup sprinkled with walnut granola.
Pro tip: If you don't have vegetable broth, you can use 2.5 cups of water with chopped carrot, onion, celery, parsley and sun-dried tomato (2 oz total), adding them to the other soup ingredients and cooking everything together.