This soup contains antioxidant-rich watercress and creamy cauliflower, a great source of sulforaphane.  It’s the perfect cure for the cold winter weather.

Watercress and Cauliflower Soup

Serves 6

Ingredients

• 1 tablespoon unsalted butter
• 1 small onion, coarsely chopped (about 1 cup)
• 1 small head cauliflower (about 1-3/4 lbs cut into 1-inch florets)
• 2 cups low-sodium chicken broth
• 2 1/2 teaspoons coarse salt
• Freshly ground black pepper
• 1 bunch fresh watercress, thick stems removed (about 5 cups), a few small sprigs reserved for garnish

Preparation

1. Melt the butter in a medium saucepan over medium heat.  Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes.
2. Add the cauliflower, broth, salt, 1/4 teaspoon pepper, and 2 cups water.  Bring to a boil.  Cover, reduce the heat to a simmer, and cook, stirring once, until the cauliflower is very tender, about 15 minutes.
3. Remove the pan from the heat and stir in watercress.
4. Working in batches, puree the soup in a blender, filling the container no more than halfway each time.
5. Return the soup to the saucepan; cover to keep warm.
6. To serve, divide among 6 bowls. Garnish each bowl with a sprig of watercress, and season with pepper.

What is your favorite anti-inflammatory recipe?