1 tablespoon olive oil
1 yellow onion, roughly chopped
3 garlic cloves, chopped
1 cauliflower head, chopped into florets
Pinch of salt and pepper
½ cup dry white wine
5 cups vegetable broth
3 tablespoons fresh dill
How (Directions): Heat oil over medium heat in a large Dutch oven or soup pot. Add onions and a pinch of salt and pepper, stirring until translucent, about 5 minutes.
Add garlic and cauliflower, and sauté for 3-5 minutes. Deglaze the bottom of the pot with white wine.
Add vegetable broth and bring to a boil. Then, turn heat to low, cover pot, and simmer for 25-30 minutes.
Once cauliflower is tender, transfer soup to a high-speed blender or food processor and blend in batches until smooth.
Return soup to Dutch oven or soup pot with the heat on low, and add the fresh dill.
Serve hot and enjoy!
Why (the science): Rule of thumb: stinky vegetables (think onions and garlic) and cruciferous vegetables (like broccoli and cauliflower) are known for their anticarcinogenic effect. This is one powerful soup!