If you are wondering what to do with that cauliflower this week… here’s a quick and easy soup that gets in a serve of protein too!
Into a large saucepan, throw in:
- 1 tablespoon coconut oil (or butter)
- 1 onion, diced
- 1 or 2 leeks, sliced
Saute on a low-medium heat until translucent (about 3 minutes). Add:
- Stick of celery, chopped
- 1/2 a cauliflower chopped into smallish pieces
- 1 heaped tsp Indian Curry Powder (or any curry powder you have on hand)
Cook and stir for another two minutes (until the spices are fragrant, but not burning!)
- Add in your favourite stock (liquid or cube) – I use a Tblspn of my homemade Organic Vege Stock Concentrate
Top up with enough water to ensure the veges are covered well. Bring to the boil and then let simmer for 20 mins. Now stir through:
- 50g Almond Meal (or more for a thicker consistency).
- 1/2 – 1 can Coconut Milk (I like half, but for a creamier finish, put in a whole can!).
In small batches transfer the soup to your blender and give it a good whiz! Check the flavour and add salt if you need to, plus a good dose of black pepper.
Serve with a handful of fresh coriander.
NOTE: You can easily double this recipe! It freezes well too.
TIP – For a lunch on the go… warm it in the morning and put it in your thermos ready for a nice warming lunch!