Soups are an important part of a healthful diet. Both strengthening and balancing, aim to have one serving of vegetable soup per day is ideal. There are two main categories of soup: savory and sweet. Both savory soups and sweet soups are delicious and healthful, although the health benefits are different for each.

Savory soups activate the digestive system and build healthy intestinal flora, helping clean out our intestines. Sweet soups are mildly sweet, and are often creamy in texture. The sweetness and consistency are derived by using a combination of cooked sweet vegetables. Sweet vegetables relax the central organs, which has a stabilizing effect on our blood sugar. This cauliflower leek recipe is creamy and falls under the sweet category, enjoy!

Preparation time: 45 minutes Serves 4 to 6

Ingredients

• 3 cups onions, diced
• 1⁄2 cup leeks, diced
• 1⁄2 to 1 head cauliflower, about 5–6 cups chopped florets
• 5 to 6 cups water
• 3⁄4 teaspoon sea salt
• Parsley, finely chopped for garnish

Preparation

• Place diced onions in a pot with 1 cup water, just enough to cover the onions by an inch.
• Turn on the flame and bring to a boil.
• Add a pinch of sea salt and continue to cook the onions for several minutes or until they become translucent.
• Add the leeks, cauliflower, and enough additional water to cover the vegetables by an inch.
• Add a generous pinch of sea salt, cover, and bring to a boil on a medium-high flame.
• When water begins to boil, cover, and simmer on medium- low heat for approximately 20 minutes or until the vegetables are tender.
• Use a hand food mill or an immersion blender to purée until smooth and creamy in texture.
• Place in a serving bowl and garnish with finely chopped parsley.
Note: You can adjust the consistency by increasing or decreasing the amount of vegetables and water. If soup becomes too thick, add additional water until desired consistency is reached.

Susan Waxman is co-author of The Ultimate Guide to Eating for Longevity