Are you craving a creamy soup that is also healthy and delicious? Then this recipe is perfect for you.
You can make the most of your leftover celery sticks and cauliflower florets. This soup is super easy to make. It only takes 30 minutes for you to be enjoying a wholesome and heartwarming soup.
Typically, the AntiCancer360 approach doesn’t rely on only one anticancer diet. We decide among one of five different diets taking into consideration each case and situation.
One of these diets is the plant-based ketogenic diet. A plant-based diet has many plant compounds that can act on different pathways in the body to help fight cancer appearance and multiplication. While the ketogenic diet can put cancer cells at an energetic disadvantage by depriving them of sugar, their preferred fuel source [1].
The blend of these two diets can be a powerful weapon against cancer. So today’s recipe is perfect for those following a plant-based ketogenic diet.
This soup has many nourishing ingredients that are amazing for your health and body.
Fresh vegetables like garlic, onion, leek, celery, and cauliflower are also remarkable for their anti-cancer properties.
Another special addition to this recipe is cashews. They are not only rich in nutrients but they also add a great texture to the soup. They make the best dairy-free cream too.
You can add them to the pot early while the soup is simmering. This will make them very soft. Make sure to blend the soup really well. The more you blend, the creamier it gets.
Here are some of the amazing cancer-fighting ingredients that you will find in this Cream of Celery and Cauliflower Soup:
- Cauliflower: In a comparative study, cauliflower was found to be amongst the strongest anticancer vegetables when tested against a variety of cancer cells [2]. Cauliflower and other vegetables of the Brassica family, contain amazing bioactive compounds such as glucosinolates that are known to inhibit cancer growth and promote the death of cancer cells while sparing healthy cells [3].
- Celery: Apigenin is a flavonoid commonly found in celery. Research from both in vitro and in vivo studies suggests that apigenin can prompt apoptosis (cell death) and/or autophagy (self-eating) in cancer cells, which play pivotal roles in preventing and slowing the development of cancer [4].
- Garlic: Allicin is a naturally anticancer substance found in garlic. Studies have shown that the consumption of garlic in the diet may offer strong protection against cancer. Other studies have also revealed garlic’s ability in suppressing the proliferation of cultured cancer cells. To maximize allicin and its anticancer potential, crush the garlic and let it sit for 10 minutes before consuming it [5].
- Leeks: Have an abundant source of antioxidants, especially polyphenols and sulfur compounds. These special compounds, may protect us from environmental and ingested carcinogens by equipping our antioxidant enzymes, enhancing DNA repair routes, and by having a direct effect on the fundamental identifiers of cancer progression and metastasis [6].
- Onion: Member of the allium family, onions are a great anticancer food due to large amounts of antioxidants and sulfur-containing compounds that are known to interfere with the growth process of tumors [7]. Also, when compared to other vegetables, onions have a high cancer fighting potential due to its high quercetin level. Quercetin is a powerful antioxidant that shows potential in blocking cancer metabolism pathways and for preventing the spread of various cancers [8],[9].
You can make this creamy soup and enjoy a heartwarming meal that everyone will love. This recipe is also freezer-friendly. So when you are craving a warm soup for lunch or dinner you can have it ready in just a few minutes.
It would be ideal to get all the ingredients in their organic form. But, if not… you should prioritize getting ingredients like cauliflower, celery, and onions organic. These vegetables are known to be high in toxins if bought in their conventional form [10].
Vegan Cream of Celery & Cauliflower Soup
Ingredients
- 1 tbsp avocado oil
- 6 ribs celery chopped
- 1 yellow onion chopped
- 4 garlic cloves minced
- 4 cups vegetable broth low sodium
- 1 cup water
- 1/3 cup all-purpose flour gluten-free, if preferred
- 1/2 cup cashews raw
- 1 bay leaf
- 1/2 tsp thyme dried
- 1/2 cup leeks white and light green parts
- 1 cup cauliflower florets
- salt and pepper to taste
Instructions
- In a large pot over medium heat warm the avocado oil and start cooking the diced onion, celery, leek and minced garlic. Sauté for about 5 minutes until the celery and onion begin to soften and look translucent.
- Add in the vegetable broth and water then sprinkle in the flour while whisking to avoid any lumps.
- Add in the raw cashews, cauliflower florets, bay leaf, and thyme.
- Bring to a simmer and cook for about 15 minutes until the cashews and cauliflower are very soft.
- Remove the bay leaf, then blend the soup in small batches. Make sure to blend until the cashews are completely blended.
- Return to the pot to heat or serve directly from the blender. Season with salt and pepper to taste.
- Enjoy!
Nutrition
Citations
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Gene Wei is a Board Certified Doctor of Oriental Medicine in the state of Florida, and the founder of AntiCancer360. He’s also a graduate of the University of California Los Angeles, and East West College of Natural Medicine.
His practice is focused on integrative and natural anticancer strategies. Over the years, he’s helped many people overcome difficult cancers… including some cases of “terminal cancer” which were able to be reversed with an “Aggressive Integrative Approach.”
