Detoxing is a way to rid the body of certain toxins and ingredients it was given that may have caused irritation and inflammation in some manner. This warm Creamy Cauliflower soup is in the cruciferous family. Cauliflower helps support the function of the nervous system and provides vitamins B, C, and K, magnesium, and much more.

We notice that many dairy-free soups are made with nuts to create creaminess; here at nécessité, we prefer no nuts as we support those with food allergies and sensitivities, so we used white beans in this recipe instead, which are a great nut-free alternative and also a good source of added protein. Have this soup as a starter, a snack, or as a side dish. This soup is a nécessité. Give thanks and enjoy. You are a nécessité!

Creamy Cauliflower Soup Recipe

Serves 4

Ingredients:

• One tablespoon of olive oil or canola oil
• One onion, sliced
• Two cloves of garlic, minced
• Two sticks of celery, sliced
• 15 oz (400 g) can of white beans, drained and rinsed (cannellini, haricot, white kidney beans, or butter beans)
• One head of cauliflower, chopped into small pieces
• One vegetable stock cube (ensure gluten-free if necessary)
• 1 cup (250 ml) unsweetened oat milk (gluten-free if necessary – or unsweetened coconut milk or rice milk, or any other plant-based milk that suits your dietary requirements)
• Salt + pepper to taste

Method of Preparation:

1. Heat the oil in a large pan and add the onion, garlic, and celery once hot.
2. Fry for 10 minutes until softened.
3. Once these have softened, add the beans, cauliflower, stock cube, oat milk, and salt + pepper to the pan, along with 2 1/3 cups (550 ml) water.
4. Bring to a boil and simmer for 10 minutes until the cauliflower is soft enough to pierce gently with a fork.
5. Turn off the heat and use a blender or food processor (a hand-held blender also works) to blend until it becomes a smooth liquid – add some more water as necessary to achieve your desired thickness.
6. Taste and add more salt if necessary.
7. Serve in bowls.
8. Leftovers keep covered in the fridge for up to a few days and freeze well – they can be reheated in a pan on the stove (add a bit of extra water if necessary).