We are well and truly in the heart of winter now, so here is a super healthful and hearty soup for you to whip up on a cold winter’s night. I like to make a double batch as it freezes well. The spices in this soup add a lovely hit of heat whilst the cauliflower provides a huge hit of vitamin C to keep those nasty cold and flu bugs at bay.
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Indian Spiced Cauliflower Soup
Serves 4
Ingredients:
4 tbsp of coconut oil
1 cauliflower head, cut into florets
1 garlic clove, finely chopped
sea salt
1 tbsp mustard seeds
10 curry leaves
1/4 tsp cayenne pepper (optional)
750ml chicken stock
1.5 tsp apple cider vinegar
4 tsp garam masala
Fresh coriander to serve
Method:
Preheat oven to 200° C
Melt 2 tbsp of coconut oil. On a large baking tray, toss the cauliflower florets and garlic with melted coconut oil and 1 tsp of garam marsala. Sprinkle with a little salt and roast for 25 minutes. Remove from the oven and set aside.
Heat the remaining coconut oil in a large saucepan over medium-high heat. Add the mustard seeds and curry leaves and cook for 1 minute. Add the onion and cook for 3-4 minutes, or until softened.
Add 3 teaspoons of the garam masala, cayene pepper (if using), cauliflower and garlic and cook for a few minutes until fragrant. Add stock and 750ml of water and bring to the boil. Reduce the heat to low and simmer for 10-15 minutes, or until the cauliflower is really soft.
Remove from the heat and blend until smooth. Stir in the vinegar. Taste and add salt and pepper, if necessary. Ladle the soup into bowls and top with coriander leaves, and season to taste.
Stephanie Meades is a Holistic Health Coach with Life Wellness Co. For more nutritious recipes join Life Wellness Co.’s “Real Food Reboot,” www.lifewellnessco.com/real-food-reboot.
