The latter half of our seven month trip was in South America and the effects of a high carb, meaty diet are really showing as I can no longer fit in to my favourite J Brands. Sob! So, for the past week since returning from our epic round the world adventure I’ve been trying to cram as many vegetables into my diet as possible.
One of my favourite ways to eat healthy is with tasty homemade soups. Soups are really easy to make, basically you chuck a load of fresh ingredients into a pan and leave to simmer whilst you get on with other important things like watching Eastenders or walking the dog. I’m sharing one of my favourites with you, a spicy cauliflower soup recipe that is low carb and low fat but still really filling and of course, tasty!
The Ingredients
Olive Oil
1 large cauliflower
1 large white onion
1 1/2 teaspoons ground coriander
1 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon crushed chillies/chilli flakes (optional)
1.5L vegetable stock
Plus, low fat Crème fraîche or sour cream, and fresh coriander to serve.
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| "Get souped up!" |
This recipe will make 4-6 generous bowls so any leftover portions can make a healthy lunch at work the next day or freeze them to enjoy another day. Follow these five easy steps to cook your own skinny spicy cauliflower soup:
- Roughly chop the onion. Cut the cauliflower in half and break off all the florets.
- Heat the olive oil in a large saucepan and when its very hot add the onion and cauliflower, stir them for a few minutes until the onion softens.
- Add all of the spices and stir again for a couple of minutes to evenly coat the veg.
- Pour in the vegetable stock and turn down the heat to simmer for 45 minutes.
- Using a handheld blender or food processor blitz the mixture until smooth. NB. You might want to let the it cool for a few minutes before you do this.
Ladle your soup into bowls and top with a generous dollop of Crème fraîche or sour cream and a few leaves of coriander.
Bon Appétit!
Vicky x
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