Beautifully pale yellow and mildy-spiced, this aromatic soup brings the humble cauliflower to life. As part of the cruciferous vegetable family (along with broccoli, brussels sprouts and cabbage) it is rich in disease-fighting sulphurane. Makes 4 bowlfuls 1 tbsp cold-pressed rapeseed oil 1 large onion, chopped 2 garlic cloves, crushed 2 tsp mild curry powder
Our Recipe of the Week is now written by authors of Packed, a book of lunch hacks and recipes to squeeze more nutrients into your day, Becky Alexander & Michelle Lake (Dip ION mBANT). Becky writes the food column for The Herts Advertiser and Michelle runs Mission Nutrition, a nutritional therapy consultancy based in St Albans. Packed is available to buy in store at £12.99.