Potato Cauliflower Soup 土豆花菜浓汤

 Anjani 蜂鸟健康TheHummingBird 2022-05-17 原文

Potato Cauliflower Soup 土豆花菜浓汤文章源自安疗网https://www.anliao.life/安疗网-https://www.anliao.life/14213.html

土豆花菜浓汤{无麸质、无蛋奶}
这道奶香、梦幻般的烤土豆和花菜浓汤是一道很棒的开胃菜,或可以搭配色拉或其他蔬菜作为主菜。这道食谱可以用杏仁奶做成更浓郁的汤,或者用不含脂肪的选项作为更健康的替代品,但味道依然很棒。
花菜有助于改善甲状腺和整个内分泌系统,避免真正导致甲状腺炎等问题的病毒。
土豆具有抗病毒、抗真菌和抗菌作用,含有营养辅助因子、辅酶以及生物活性化合物,让人保持健康并帮助缓解压力。
土豆花菜浓汤
原料:
1个花菜切成小花
4个土豆,大致切碎
1杯切碎的洋葱或大葱
5瓣大蒜
3汤匙切碎的新鲜迷迭香
3杯疗愈汤
1汤匙柠檬汁
1杯不加糖的杏仁奶(或用1杯疗愈汤代替)
盐(可选项)
黑胡椒(如需要)
制作:
将烤箱预热至200度。
将花菜、土豆、洋葱、整个蒜瓣和迷迭香放入烤盘中,加入一些盐(可选项)和黑胡椒调味。搅拌均匀,然后放入烤箱烤 40-50 分钟,直到烤熟。
蔬菜准备好后,保留一大杯作为最后的装饰。把蒜瓣从烤盘中拿出来,把所有烤过的蔬菜放进一个大锅里。大蒜去皮后加入。
倒入疗愈汤和杏仁奶(或疗愈汤如果选择无脂食谱),煮至即将沸腾状态后,文火煮5分钟,然后加入柠檬汁,熄火。
使用搅拌机或食物混合机(分批)将汤混合至质地光滑。如果喜欢更稀的稠度,可以加入一些疗愈汤或杏仁奶。
品尝并加入调味料(如有需要)。汤上面撒上开始留出的一杯烤蔬菜和一点黑胡椒粉。
4人份

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Potato Cauliflower Soup 土豆花菜浓汤文章源自安疗网https://www.anliao.life/安疗网-https://www.anliao.life/14213.html

 文章源自安疗网https://www.anliao.life/安疗网-https://www.anliao.life/14213.html

POTATO CAULIFLOWER SOUP {GLUTEN-FREE, DAIRY-FREE, & FAT-FREE OPTION}
This creamy, dreamy roasted potato and cauliflower soup makes a wonderful appetizer or pair it with a salad or another vegetable dish for a main meal. This recipe can be made with almond milk for a richer soup, or choose the fat-free option for a more healing alternative that still tastes fantastic.
Cauliflower helps the thyroid and the rest of the endocrine system to stave off the viruses that are truly behind issues such as thyroiditis.
Potatoes are antiviral, antifungal and antibacterial, with nutritional cofactors and coenzymes plus bioactive compounds to keep you healthy and assist you with stress.
Potato & Cauliflower Soup
Ingredients:
1 head of cauliflower, cut into florets
4 potatoes, roughly chopped
1 cup roughly chopped onion or leek
5 garlic cloves
3 tbsp chopped fresh rosemary
3 cups Healing Broth
1 tbsp lemon juice
1 cup unsweetened almond milk (or substitute with 1 cup of Healing Broth)
Sea salt, to taste (optional)
Black pepper, to taste
Directions:
Preheat your oven to 400F/200C.
Place the cauliflower, potatoes, onions, whole garlic cloves, and rosemary in a baking tray and season with some sea salt (optional) and black pepper. Stir well, then place in the oven for 40-50 minutes, until cooked through and just slightly charred.
When the veggies are ready, reserve 1 heaping cup of them as garnish. Remove the garlic cloves from the pan and move all the roasted vegetables into a large pot. Squeeze the garlic out of its skins and add them in too.
Pour in the Healing Broth and almond milk or optional extra Healing Broth and bring to a simmer. Cook for 5 minutes, then add the lemon juice and remove from heat.
Blend the soup until smooth either using a stick blender or in a jug blender (in batches). Add a bit more stock or almond milk if a thinner consistency is preferred.
Taste and adjust the seasoning.
Serve topped with remaining veggies and a sprinkle of black pepper.
Makes 4 servings

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