Flip Cookbook

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Cauliflower Soup

Color is an interesting thing. There are colors that cause me to feel peaceful — like mossy green or pale blue. Then there are colors that do exactly the opposite; they energize me — like red and bright yellow. There are colors that make me grin. Sometimes colors even make me laugh! I realize colors affect me dramatically. Frequently I decide what to wear based on how I want to feel. Or sometimes how I don’t want to feel. I’m not sure if believe in color therapy but I certainly know color moves me.

So I’m not sure why I was surprised to hear the answer “The red one”, when I asked the sweet kids visiting me if they would prefer the raspberry or pineapple jam. It seemed like an odd way to pick jam. I mean doesn’t it matter how it tastes? What flavor you’re craving? What fruits you enjoy? Obviously not. COLOR took preference over any other characteristic.

It got me thinking about how I use color in food. Generally speaking I choose what to eat based on the taste I’m craving or whatever happens to be in my refrigerator. However I do play with color while cooking and serving. For example I might garnish my dish with some cilantro to give it the fresh look of green. Or I may cook some carrots on the side to have more color on my plate. I’ve even been guilty of cutting up tomatoes to have on the side for exactly the same reason (with eggs for example). But these are merely to decorate my dish. At least that’s what I tell myself.

Looking into it more I realized that eating by color is something that is actually recommended by many. This is because the color of a food is an indicator of the nutritional properties it has. For example white foods generally contain antioxidants flavonoids that apparently provide protection against certain cancers. Wow.

So maybe, when my little guests wanted the red jam they were really trying to reduce their risk of heart disease! Maybe I was witnessing the inbuilt cravings that humans suppress as they grow older… . hmmmmm …. ….. Or maybe the kids just like the way red jam looks in their PB&J. :)

What color do you feel for dinner tonight? Maybe the cancer preventing white that this perfect cauliflower soup gives you?

Enjoy!

Cauliflower Soup

Makes: 4-6 servings
Ready in: 35 minutes

Ingredients

  • 1 medium onion (I used a red onion here)
  • 1 medium head of cauliflower
  • 1 tablespoon extra virgin olive oil
  • 4 cups vegetable broth (can substitute water or mix of water and broth)
  • 1/2 teaspoon dried thyme
  • 2 teaspoons dried parsley
  • 1 cup yogurt (SCD legal if you’re following Specific Carbohydrate Diet)
  • salt and fresh ground pepper to taste

Directions

1. Dice onions. First trim the ends of the onion and remove the dried shell. Cut the onion in half, then cut each half into slices. Cut the slices into small chunks.

2. Heat the olive oil over medium-high heat in a medium sized pot. Cook onions until they are translucent; about 5 minutes.

3. While onions are cooking, cut cauliflower into bite sized flowerettes.

4. Add cauliflower to onions. Stir in the vegetable broth, thyme and parsley. Cover and cook until cauliflower is tender; about 15 minutes.

5. Remove pot from heat. Once the soup stops simmering, stir in the yogurt. Add salt and pepper to taste.

I’ve submitted this recipe as part of this month’s Go Ahead Honey, It’s Gluten-Free!. Check it out for other excellent soup ideas!

This recipe has been linked at: Grain Free Tuesdays

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6 Responses to Cauliflower Soup

  1. Linda says:

    I have wondered about white foods. That’s interesting to know. I like the way you used red onion in this. I like the color it ads. :) Thanks for participating in Go Ahead Honey, It’s Gluten Free!

    • Raj says:

      Yay! I love Go Ahead Honey, It’s Gluten Free! Thanks for host it this month Linda.

      Yeah – isn’t it weird — I’ve been taught to eat “green” and “reds” but before looking into this I always thought of white being an indicator of having no nutrients. I must have picked that up when I started cutting out processed foods. Now that I know white is awesome – I love my cauliflower even more!

  2. hellaD says:

    Wow I love it, what a great article, and something to be aware of for sure. I kind of had a backlash to color and garnishing and whatnot after spending too much time cooking commercially. For instance I can’t stand bell peppers anymore as they were always being used for ‘color’. But you make really interesting an valid points here and I think I will try to be more conscious and open about colors of foods now again. Also it is interesting to think that the colors do have different frequencies and maybe there is more to that than we realise. Thanks so much for sharing this with Grain-Free Tuesdays! I was checking out your Sugar-Free Sundays Virtual Potluck, what a great idea. I am gonna feature it in my post today :)

    • Raj says:

      Interesting HellaD. I’ve never really thought of how we might be overdoing it with the “add color to your dish for the sake of color”. Good point!

  3. Pingback: Go Ahead Honey, It’s Gluten Free: Seasonal Soup Roundup | Elite Daily Diet and Fitness

  4. WoW, whod have thought it would be this easy to live the Gluten Free Alternative lifestyle. I must thank you all for such a help. I have spent many years wrestling with such a debilitating afliction now I’m free thank you again….

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