Nutrients for arthritis sufferers - Cauliflower Soup

You need foods with lots of Vitamin C and Vitamin E.  The best vegetable sources include bell peppers and cruciferous vegetables (broccoli, Brussels sprouts and cauliflower).  Fruit sources include papaya, strawberries, oranges and cantaloupes.   

Contrary to popular opinion, broccoli and cauliflower do not need to be swimming in cheese sauce to be tasty.  Here’s a delicious cauliflower soup idea.

Ingredients
1/2 tablespoon olive oil
1/2 cup finely chopped celery
1 large onion, chopped
1 small Russet potato
1/2 teaspoon curry powder
Sea salt to taste
freshly ground black or white pepper
1 bay leaf
1 quart low-sodium chicken broth or vegetable broth
5 cups cauliflower florets (fresh is best but frozen will work)
1/4 cup chopped, fresh parsley
3 tablespoons non-fat sour cream

Cooking Instructions
1. Heat the olive oil in a saucepan over low-medium heat. Add the celery, onion and curry powder, season lightly with salt and pepper, and cook for 10 minutes.
2. Peel and slice the potato and add it to the pot. Add the bay leaf and broth and bring to a boil quickly over high heat.
3. Lower the heat and simmer until the vegetables are completely tender, about 15 minutes.
4. Add the cauliflower and simmer until just tender, about 5 to 7 minutes.
5. Blend the parsley and sour cream together and set aside.
6. Remove the bay leaf and puree the soup in a blender. Strain and adjust the salt and pepper.
7. Serve the soup in bowls with a dollop of parsley cream, or forgo the cream and simply garnish with parsley.

Each 1.5 cup serving is less than 100 calories but full of Vitamin C.