Cauliflower Tahini Soup – High Vitamin C & Anti-Inflammatory
160% RDA Vit C & 40% RDA Vit K but only 100-150 calories per serving!
Histamine induced inflammation is a huge problem for me. I have persistent tinnitus in my head/ears as a result of it and a constant buzzing feeling in my extremities. It’s very different to the histamine itch that drives me insane, but it’s just as annoying.
When my ears/head goes quiet, it’s usually because the inflammation has moved from there to my stomach. It suddenly swells up, leaving me 6 months pregnant in a heartbeat. That cascades into a number of more unpleasant UTI-like symptoms as the inflammation radiates to neighboring areas. My gyno, having tested my CA-125 (ovarian tumour marker), found it high, but told me that rather than being a result of cancer, it was likely to be localised inflammation. This was a few years ago, before I knew anything about histamine. Luckily I was used to the cancer scares by that point.
With that in mind, today I whipped up a specifically Vitamin K rich anti-inflammatory soup. Here’s a great study outlining the anti-inflammatory benefits of Vitamin K and Vitamin D. Cauliflower is definitely not my favourite, but the swirl of tahini imparts a creaminess reminiscent of dairy. This soup contains the following amounts of your RDA for:
160% Vitamin C
40% Vitamin K
20% Vitamin B6
Anti-inflammatory Cauliflower Tahini Soup
2 cups cauliflower, chopped
2 tbsp tahini
1 onion (preferably red for the quercetin content)
1 cup home made stock or water
2 tbsp oil, preferably olive
coriander or thyme to garnish
In a medium pot, fry the onion in a little oil (or water). Add in the cauliflower, sauté for about 5 mins.
Add the stock. Simmer for 2 or 3 minutes.
Add enough water to cover the the cauliflower and bring to the boil, then reduce to a simmer for about 20 mins. Remove from heat, stir in the tahini.