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Quick cauliflower soup

This is an excellent mild recipe for when you are convalescing. This soup provides lots of detox nutrients, including omega-3, vitamins B1, B2, B3, B5, B6, and B9, choline and magnesium, and a lot of fiber as well.


  • 6 cups chopped cauliflower
  • 3 cups bone or vegan broth
  • 2 cups chopped onions
  • 1 cup organic coconut milk
  • 1/4 cup hemp hearts or raw cashews, more for garnish if desired
  • 1 teaspoon ground ginger
  • 1 clove garlic, minced
  • 1/2–1 teaspoon pink rock salt (use the lesser amount if using a salted broth)


  1. Place the cauliflower, broth, and onions in a large soup pot. Bring to a boil, then reduce the heat and simmer until the cauliflower is soft for about eight minutes.
  2. Transfer to a blender, and add all the remaining ingredients, including the lemon juice if using. Blend on high speed until very smooth. Be careful to hold down the blender lid as the hot soup will expand and the lid could pop off.
  3. Serve garnished with extra hemp hearts if desired. Enjoy!  This makes eight cups. Keeps up to five days in the fridge it also freezes well. 

This recipe is from Julie’s Book, Hot Detox. Permission has been granted from Harper Collins Canada.

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