Posted by Rob, Brand Manager of Citizen Engagement
When I say “hops”, what is the first product that comes to mind? Deodorant, right? OK, maybe not. But after reading this, maybe deodorant will be the second product that comes to mind, or at least you’ll have a new sense of appreciation to what hops extract brings to our natural deodorant.
The hop plant is a perennial herb that grows in vines. Not only does the plant bring a bitter, citrusy flavor when used as an ingredient, it also is an effective preservative because the hop has antimicrobial properties. It’s for this reason that you’ll find “humulus lupus” (hops) extract in some of our deodorants. Our research team has shown that our hops extract actually inhibits the growth of odor causing bacteria! You can read more about the purpose and source of this ingredient here.
If you are more interested in the taste of the hops than their antimicrobial properties, you might enjoy this recipe. This soup is probably more comfort food than health food, but I think it’s a great dinner for a cold autumn night. The beer brings a bitter tang that goes great with the cheddar cheese. Serve with crusty bread and (what else?) a cold autumn ale.
Roasted cauliflower and cheddar soup
2 heads cauliflower, broken up into florets
4 – 5 cups chicken stock
1 12oz bottle beer (I used Peak’s Organic Pale Ale because it is locally brewed, organic, and delicious!)
2 cups shredded sharp cheddar cheese
Fresh cracked pepper
Preheat the oven to 425 degrees.
Drizzle the cauliflower liberally with olive oil, and sprinkle generously with the kosher salt and pepper. Roast for 25 – 30 minutes, until florets are turning golden brown.
Set aside 1 ¼ cup of smaller florets
Simmer the remaining florets for 30 minutes in 3 cups of the chicken stock and the beer. You want the florets to be nice and tender when done, so it helps to break them up as they are cooking. Let the mixture cool to room temperature when done.
Puree the mixture in a blender (in batches, if necessary) until nice and smooth
Add in 1-2 cups more chicken broth until soup is desired consistency. Add the florets you had reserved back into the mixture
Heat over medium high heat until hot and bubbling, add in the cheese and stir to melt
Add salt and pepper to taste
Serve in soup bowls, sprinkling the top with paprika