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Before you jump to Garlic and cauliflower soup recipe, you may want to read this short interesting healthy tips about Foods That Benefit Your Heart.
You already are aware of how essential it is to have a healthy heart. Of course, if your heart is in bad shape then the rest of you isn’t going to be healthy also. You already understand that regular exercise and a healthy lifestyle are vital in terms of the overall health of your heart. Do you know, though, that there are several foods that can help your heart be healthier? Keep reading to learn which foods are beneficial for your heart.
Be aware that is one of the heartiest meats that you can eat. You’re probably already aware of this because your doctor has instructed you to consume some fish twice or thrice a week. This is especially true for individuals whose hearts are not in good shape. Fact: Fish is loaded with Omega 3s which are what helps process and transform unhealthy cholesterol into healthy energy. Include fish in two meals per week.
There are plenty of foods out there that that are great for your body. The truth is that each of the foods that we’ve discussed here can help your body in many ways. They are especially good for the heart, however. Try to introduce these healthy foods into your diet on a regular basis. Your heart will thank you for it!
We hope you got benefit from reading it, now let’s go back to garlic and cauliflower soup recipe. You can have garlic and cauliflower soup using 8 ingredients and 4 steps. Here is how you achieve that.
The ingredients needed to prepare Garlic and cauliflower soup:
- Get 3 heads garlic - so 30+ cloves - peeled or keep them unpeeled and squeeze the flesh out before blending
- Use 1 yellow onion, cut into 8
- You need 1 small head cauliflower, cut into chunks
- Get 1 tbsp olive oil
- Get 500 ml vegan stock
- Use Juice of 1/2 lemon
- Provide Seasalt and black pepper
- Get Cayenne pepper to garnish
Instructions to make Garlic and cauliflower soup:
- Preheat the oven to 200C.
- Put the garlic, onion and cauli into a bowl. Mix with the olive oil. Put on a lined baking tray and roast for about 30 mins.
- Put the veg in a blender with the stock and lemon juice and a generous pinch of salt. Blitz until smooth. (If the soup has cooled, put into a pan and warm through.)
- Taste and season. Sprinkle some cayenne on. I also added chives. Enjoy 😋
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