The 46 recipes in The Reinvention Issue of Tracy Anderson Magazine reinvent old staples into new, creative forms. Tracy worked closely with Chef Alexander Browne and Director of Higher Nutrition Sandra Rojo to curate fresh takes on classic dishes to complement your journey with Tracy’s Method. Put simply, we’re all about finding new ways to play with recipes, and rejuvenating our bodies with a whole new variety of nutrients.
This week, we’re spotlighting the heart-healthy Roasted Cauliflower and Leek Soup with Green Herb Oil. A beautiful chartreuse, this soup is a colorful addition to any table this spring. The simple ingredients and classic seasoning are perfectly balanced, and the Green Herb Oil brightens the bowl with zesty citrus flavor.
Here’s the low-down on this Roasted Cauliflower and Leek Soup with Green Herb Oil:
- It’s 100% vegan and gluten-free.
- It’s packed full of heart-healthy ingredients.
- It’s an easy dish to throw together—perfect for a weeknight dinner.
Lead with the Heart
We love a heart-healthy dish. Functional Nutritionist Olivia Peláez, MS, FMCHC, has reviewed and ensured the nutritional benefits of The Reinvention Issue recipes, and how different ingredient combinations can support distinct parts of our bodies. She breaks down the heart health benefits of this soup, and how the ingredients boost our cardiovascular system: “This soup is packed with nourishing foods that boast heart-healthy nutrients. Belonging to the same family as onions, shallots and scallions, leeks contain heart-healthy compounds like kaempferol and allicin that have been shown to reduce inflammation and risk of heart disease.”
We’re all trying to live a long, healthy life, and ultimately you can reinvent your health by adding targeted ingredients to your daily meals. It also comes down to preparing whole foods in ways that maximize their nutrient density.
“Cauliflower, like broccoli, contains glucosinolates which once in the body convert to cancer-fighting compounds,” shares Peláez. “However, in order for this transition to take place, an enzyme known as myrosinase must be activated. By chopping cauliflower and letting it sit momentarily, you allow time for this important enzyme to activate.”
Keep reading for the full recipe and enjoy the full collection of healthy recipes in the latest issue of Tracy Anderson Magazine, available now in digital and for print orders.
Roasted Cauliflower and Leek Soup with Green Herb Oil
For the soup:
- 2 leeks, sliced in half
- 1 large head of cauliflower
- Olive oil, as needed
- Salt and pepper to taste
- 8 celery stalks, thinly sliced
- 3 garlic cloves, chopped
- 3 thyme sprigs
- 4 cups vegetable stock
- ½ cup coconut milk
For the oil:
- 2 Tbsp olive oil
- 1 Tbsp parsley, chopped
- 1 tsp chives, chopped
- ½ tsp lemon zest
- 1 tsp lemon juice
- ¼ tsp salt
For the soup:
- Preheat oven to 400°F.
- Trim leeks, keeping white and light green parts only. Separate cauliflower florets.
- Cover a large baking sheet with parchment paper and spread the cauliflower and leeks throughout. Drizzle with olive oil, salt, and pepper. Toss to coat.
- Bake until cauliflower is golden brown and leeks are soft (30-40 minutes). While these bake, heat 2 Tbsp of olive oil over medium-low in a large soup pan, and add the celery. Sweat until translucent (about 20 minutes), then add the garlic, and a pinch of salt.
- Remove cauliflower and leeks from the oven, transfer to the soup pot, and add thyme and stock. Bring to a boil, reduce heat, cover, and let simmer (20 minutes).
- Transfer to a blender in batches and pulse until smooth. Return to the pot and repeat with the rest of the soup. Add coconut milk and season to taste. Serve with a drizzle of green herb oil and coconut milk.
For the oil:
- Whisk all ingredients in a bowl until emulsified.
For more recipes, pick up the latest issue of Tracy Anderson Magazine, available on tracyanderson.com.
Categorized under Recipes