Malines cauliflower soup, a typical Belgian recipe, named after the city Malines. Not only a delightful soup, but it has powerful ingredients too. Below this recipe, you will find out that almost all cabbages are very good for your health, yes, even the Brussels sprouts. Cauliflower is a very versatile vegetable, great with potatoes, a bechamel sauce and some parsley. Raw you can eat is as a snack, with a dip sauce like mayonaise or cocktailsauce.
Enjoy this cauliflower soup!
Malines cauliflower soup
- 1l of defatted broth (beef or vegetable) (33.8 oz.)
- 1 large cauliflower
- 1 celery
- 2 potatoes
- 1 lettuce
- 2 onions
- 50 gr chervil or parsley (1.78 oz)
- Pepper and salt
Peel the potatoes and cut them into cubes.
Sauté the vegetables in oil. Mix the potatoes and the broth and boil for 20 min. Blend the soup.
Meanwhile, cook cauliflower florets.
Finish the soup with the cauliflower florets and chervil.
Season with salt and pepper.
Why is Malines cauliflower soup so healthy?
In vegetables there are special substances called either antioxidants or anticancer agents. Many of these statements have been scientifically studied. In particular, this research has taken place in laboratories. In most cases, proper research in humans or patients is lacking. Thus, the question of whether it is useful to consume these substances and in what concentration can usually not be answered. Eating a variety of fresh vegetables therefore seems to be the best substantiated advice. The English Health Service even advises 500 grams per day per person for disease prevention.
Bioflavonoids are a large group of compounds often with multiple properties such as: antioxidants, heavy metal binders, antibacterial and anticancer. Many of these compounds are found in various fruits and in buckwheat, but broccoli, tomato and cucumber also contain important bioflavonoids.
Beta-carotene is the precursor to vitamin A, retinol. In fact, there is a whole group of carotenoids, all with antioxidant activity. Beta-carotene is found primarily in carrots and squash.
The green color of plants is chlorophyll. Wheatgrass, algae, seaweed and green vegetables like spinach and broccoli are rich in chlorophyll. In addition to providing a rich supply of various vitamins, chlorophyll also appears to promote the formation of blood cells, have anticancer and antibacterial effects, and promote wound healing.
Cruciferous vegetables such as broccoli and Brussels sprouts are high in glucosinolates. Bimi (a newly developed vegetable from broccoli, also called tenderstem), broccoli and Brussels sprouts are good suppliers of glucosinolates. There is strong evidence that this group of compounds may reduce the risk of various cancers.
Lycopenes have anticancer activity in addition to antioxidant activity. They are found mainly in tomatoes, but also in other red vegetables and in watermelon. From raw tomato they are less absorbable, better is to boil the tomato, fry it in a little olive oil or crush it.
Sulforaphans, like the glucosinolates, are found mainly in broccoli, green cabbage, cauliflower, Brussels sprouts, tubers and especially bimi. Sulforaphans protect the stomach from stomach ulcers caused by helicobacter pylori bacteria and also lower the risk of stomach cancer.