This dish is a perfect strategy to balance out the indulgence of the holiday seasons upon us. This elegant soup and innovative pesto is not only chock full of flavor and nutrients but a cinch to prepare. It will make an impressive introduction as a first course or a back on track lunch between festivities. Create a festive holiday presentation by garnishing with pomegranate and watercress (both of which are high in antioxidants).

Cauliflower and other cruciferous vegetables, such as Brussels sprouts, broccoli, turnips, kale and cabbage, contain indole-3-carbinol, a substance that activates the metabolism of estrogen (fat-storing hormone) in the body. These compounds help to prevent breast and other cancers. Many of the enzymes found in cauliflower also jumpstart the detoxifying process in the liver. In addition cauliflower also contains allicin, which can improve heart health, and selenium, a chemical that works well with Vitamin C to strengthen the immune system. Cauliflower is an excellent source of fiber which can also help to maintain a healthy cholesterol level and improve colon health.

Yes please, ladle up a bowl of super food soup! Here’s the ingredients and directions for you to follow:

INGREDIENTS
4 servings

2 tablespoons extra virgin coconut oil
1 small white onion, chopped (1 cup)
1/2 cup chopped carrot
1/2 cup chopped celery
1 medium tart apple, such as granny smith peeled, cored, and coarsely chopped (1 cup)
1 tablespoons curry powder
1 teaspoon dried ginger
1 teaspoon cumin
1/2 teaspoon coriander
1 clove of garlic, sliced (1 tsp.)
1 large head cauliflower, chopped into 1-inch pieces (6 cups)
4 cups of no sodium added chicken or vegetable stock (specialty and health food stores have in house made stocks which are superior in taste).
1 teaspoon apple cider vinegar
Celtic sea salt and fresh cracked pepper to taste.
Filtered water to thin to desired consistency (optional)

INSTRUCTIONS

1. Heat coconut oil in large pot over medium-high heat. Add onion, carrot, celery and sauté 5 to 7 minutes, or until soft and golden.

2. Stir in apple, curry powder, ginger, cumin, coriander and garlic, and cook 2 minutes more, or until curry powder turns deep yellow.

3. Add cauliflower and stock and bring to a simmer.

4. Cover, reduce heat to medium-low, and simmer 20 minutes. Cool 20 minutes, then blend in food processor or blender until smooth. Stir in apple cider vinegar and season with salt and pepper, if desired add water to thin.

PESTO

2 tablespoons chopped walnuts
2 tablespoons pine nuts
1 cup packed fresh mint leaves
1/2 cup packed fresh parsley leaves
1/2 cup extra virgin olive oil
1 tablespoons chopped fresh ginger
1 tablespoons fresh lemon juice
1 clove garlic, minced (about 1 teaspoon.)
Celtic sea salt and fresh cracked pepper to taste

INSTRUCTIONS

1. Pulse walnuts, pine nuts, mint, parsley, ginger, lemon juice, garlic, salt and pepper in food processor or blender for 10 beats.

2. Puree, adding in the oil in a slow stream until pesto is emulsified and smooth, stop to scrape down sides of bowl as needed.

3. Transfer into a small bowl and cover tightly with wrap lid.