Tag Archives: cauliflower

Curried Cauliflower Soup

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I’ve been a bit fluey the last couple of days. It’s almost like there’s been a dominoes of illness in my house and I was the last one standing. I dislike being ill (does anyone actually like it?) and do everything I can to get back to full health as quickly as possible.

My list of flu remedies always includes: lots of rest (or as much as I can get with a little 3 year old that loves to give Mama rough and tumble cuddles that will “make her feel better”), steaming hot showers, turmeric tonic with added oil of oregano (or this version for a kick!), Pukka lemon and ginger tea and many soups with homemade bone broth.

I tried out a warming cauliflower soup this afternoon, as I was craving soup and I had a massive head of cauliflower I wasn’t exactly sure what to do with. I love food with a little heat, a little kick, so this was exactly what I needed on this cold and rainy day in London.

What you need:

1 small onion, sliced thinly

3 cloves of garlic, sliced thinly

1/2 red pepper, diced

1 tbsp cooking fat (I used ghee)

1 medium / large cauliflower, leaves removed and roughly chopped

2 tbsp garam masala

1 tbsp dried coriander

1 tsp salt

500mL bone broth / stock (or vegetable stock for vegans / vegetarians) – you may need to add less broth, depending on the size of the pot you’re using

1 large cooking pot

Optional: 1 tbsp coconut cream or 1 sprig fresh coriander to garnish (per bowl)

How to make it: 

1. Place the pot on medium-low heat and add your chosen cooking fat. Once the oil is heated (this should take 1 minute max), add the onions, garlic and red pepper. If the onions start to brown too quickly, turn the heat down slightly – you’re sweating the vegetables to bring out the flavours. Sweat for 5 minutes or until the onions and garlic are translucent.

2. Add 1/2 tsp salt, 1 tbsp dried coriander, 1 tbsp garam masala and stir until all the vegetables are coated in the spices. Cook for 1 more minute, stirring so nothing sticks to the bottom of the pot.

3. Add the cauliflower, stirring so it is incorporated with the rest of the mixture. Then add 100mL of the stock. This will help the cauliflower soften, rather than fry. Add the rest of the salt and garam masala. Stir and let it cook for 5 minutes.

4. Add the rest of the stock, stir and bring the soup to a boil. Let it boil for 5 minutes. Taste and if necessary, add additional salt to suit your palate.

5. Stir the soup, reduce the heat and let simmer for 30 minutes.

6. Take the soup off the heat and blend with an immersion blender until it is completely smooth.

7. Enjoy!

Serves 4

Just eat more vegetables.

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People like shortcuts. Maybe it’s a symptom of our modern world, where we can get pretty much anything we want at the touch of a button.

Speaking of shortcuts, I’m often asked by friends, family and colleagues about the fastest ways to get healthy / fit / more energy (delete as appropriate).

There are two answers I always give, no matter what their underlying symptoms. Then I ask more questions and give a more detailed, tailored response.

The first answer is always – get more sleep or go to bed earlier.

I’ve talked about the benefits of sleep before – it regulates your metabolism, allows your various organs to repair and heal and allows your brain to process the events of the day. Don’t give into the current masochism around sleep – most people really need at least 7-8 hours of uninterrupted sleep at night to be fully functional.

And then my second answer is always – eat more fresh vegetables, especially green leafy ones.

I cannot overstate that vegetables are little nutrition powerhouses! Each vegetable has many individual benefits, with its own mix of macronutrients (protein, good fats and complex carbohydrates) and phytonutrients.

The greater the variety in your vegetable intake, the more benefit to you. When in doubt, just eat the rainbow!

Ideally, everyone would eat at least 5-7 servings of vegetables a day. I know that’s hard, so  you’ll often hear nutritionists,(including me!) say to prioritise cruciferous / brassica vegetables. You know them as broccoli, cauliflower, asparagus, kale, brussels sprouts, savoy cabbage, radish, bok choy and watercress.

Not only are they high in antioxidants like vitamins A and C, they are also high in folic acid and vitamin K and have a huge amount of minerals such as magnesium and potassium.

Cruciferous vegetables are also high in phytonutrients like glucosinolates which support your liver in clearing excess hormones, alcohol, xenoestrogens and environmental chemicals.

So, adding a big handful of kale to your morning smoothie after a big night out will help your liver clear the alcohol from your system and make your feel better a bit faster!

In a nutshell, adding more cruciferous vegetables into your diet can help you boost your energy levels, support your liver, balance your hormones, support your immune system and feed the good bacteria in your gut!

There are lots of ways to add cruciferous vegetables to your diet:

Add a big handful of kale to your morning smoothie

Make a big pot of soup with broccoli, cabbage or cauliflower

Make a big a*s salad with loads of different veggies in it

Grate up some cabbage for a coleslaw

Make a big tray of roasted veg

Steam some asparagus and eat them with hummus as a snack

How do you eat your veggies?