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Orange Cauliflower & Leek Soup

From Lynne Wilson


1½ cups sliced leeks
3 Tbsp. butter
4 cups orange cauliflower in small pieces
3 cups chicken broth
½ tsp. salt


Saute until soft. Bring to a boil, lower heat and simmer until cauliflower is very soft. Puree in blender, then return to pan. Gradually addv1 cup light cream. Salt and pepper to taste. Heat gently and serve. Top with chopped parsley, if desired.

Cauliflower is low in fat, high in dietary fiber, folate, water and vitamin C, possessing a very high nutritional density. As a member of the brassica family, cauliflower shares with broccoli and cabbage several phytochemicals which are beneficial to human health, including sulforaphane, an anti-cancer compound released when cauliflower is chopped or chewed. In addition, the compound indole-3-carbinol, which appears to work as an anti-estrogen, appears to slow or prevent the growth of tumors of the breast and prostate. Cauliflower also contains other glucosinolates besides sulfurophane, substances which may improve the liver's ability to detoxify carcinogenic substances. A high intake of cauliflower has been found to reduce the risk of aggressive prostate cancer.