I was not excited to try this soup - thus it is one of the last soups for me to try. It was tasty, it was healthy; it had to be brimming with health with the boiled cauliflower, and then pureed in the liquid in which it was cooked. Vegetables that are added to the soup do not cook much, so they must retain a lot of vitamins. I looked up the vitamins: cauliflower is high in dietary fiber, folate, and vitamin C according to Wikipedia.
Cauliflower also contains chemicals that enhances DNA repair and slows the growth of cancer cells. BUT boiling the cauliflower reduces the levels of the DNA-repairing and cancer-fighting compounds, so those were probably boiled out of the soup. Apparently, steaming and stir-frying (and maybe roasting?) has no significant effect on those compounds.
Bonnie Rose and Mary, I think you will appreciate the subtle qualities of this soup. It isn't a soup I would make often, but it was easy to prepare and I would make it again IF I wanted soup and had a head of cauliflower in the fridge that I needed to use up.
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