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
1 large cauliflower, outer leaves discarded, chopped
1 l/35 fl oz vegetable stock
2 tbsp ground almonds
Freshly ground black pepper and sea salt
2 tbsp natural or coconut yogurt, to serve
1 tbsp of flaked almonds, to serve
- 1. Heat the oil in a large saucepan over a medium heat and add the onion and garlic. Cook for 5 minutes until softened.
- Add the curry powder and cauliflower. Mix well until the cauliflower is well-coated in the spices.
- Pour in the vegetable stock, bring to the boil, turn down the heat and simmer for 10 minutes until the cauliflower is tender. Stir through the ground almonds.
- Transfer the mixture to a blender and whizz until smooth.
- Taste, add plenty of black pepper and a little sea salt.
- Divide the soup between 4 bowls or freeze any spare.
- This soup is delicious topped with a swirl of natural or coconut yogurt and a sprinkle of flaked almonds.
Apricots contain beta-carotene and vitamin E which can protect skin from sun damage. Most dried
apricots are preserved with Sulfur dioxide, a preservative that can cause health problems so choose the un-Sulfered ones that are usually not bright orange.
Packed, by Becky Alexander & Michelle Lake (Dip ION mBANT) is published by Nourish, £12.99. Becky writes the food column for The Herts Advertiser and Michelle runs Mission Nutrition, a nutritional therapy consultancy based in St Albans.