The cauliflower is a nutritious vegetable as it is an excellent source of fibre, as well as Vitamin C and zinc, both crucial for strengthening the immune system, as well as a good source of the B vitamins biotin and folate. It also contains a phytochemical called sulforaphane, which helps the liver to produce enzymes that block cancer-causing chemicals from damaging the body.
This lightly spiced soup also contains coconut milk, which provides a creamy texture to the thick soup, and is a great way to enjoy this healthy vegetable.
Ingredients:
1 tbsp oil/ghee
1 medium onion, finely chopped
4 spring onions, sliced
1 clove garlic, crushed
½ tsp curry powder
1 small medium cauliflower, cored and cut into florets
200ml coconut milk
Salt and pepper to taste
Coriander seeds/ground
Fresh coriander (save roots for when you have fever)
Preparation:
Heat the oil and add the onions and garlic and cook gently until soft.
Add the curry powder and cook for 1 minute.
Next, add the spring onions and cauliflower, and cover with water, cook over a medium heat until tender (about 20 minutes).
Drain.
Add the coconut milk and stir through until heated.
Liquidise the mixture in a blender or food processor until smooth.
Season with salt and pepper to taste.
Sprinkle the soup with ground coriander seeds and finely chopped fresh coriander before serving.
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