Market baby spinach &
cauliflower soup
This is a beautiful, hearty and healthy winter soup.
Winter is a time to eat warm foods that nurture our bellies and keep our internal fire burning. This in turn will fuel us through winter and give us energy.
Eating cold raw foods in winter puts our fire out. Keep these foods for summer.
This beautiful simple soup is full of vitamin A, C, K and folic acid, phytonutrients, flavonoids and antioxidants which have anti-inflammatory properties and are full of fibre. This soup is full of nutrients and is dairy, wheat and sugar free.
PREPARATION TIME: 10 mins | COOKING TIME: 30 mins | SERVING: 6
Ingredients:
1 big bag of fresh organic baby spinach
1 whole cauliflower
1 tsp mixed herbs
1 cucumber
1 knob of organic ginger
1 good pinch Macro sea salt
1 tbs sesame oil
1 handful of parsley
1 handful of coriander (optional)
1/2 brown onion
2 shallots
1/2 leek
1 small pinch of mild curry powder
vegetable broth
Garnish
Toasted sunflower and pumpkin seeds,
chives and a sprinkle of gomasio
Method:
Firstly bake your cauliflower florets with a pinch of sea salt and mixed herbs in the oven for 20 minutes until they start to brown. This will add a beautiful depth of flavour to your soup.
While the cauliflower is roasting, sauté the chopped onion in the sesame oil.
When transparent add a little salt. This will draw out the sweetness from the onion.
Add your pealed chopped ginger, sliced leek, shallots and chopped cucumber. Cook them on a medium heat until soft.
Add your vegetable stock and roasted cauliflower.
Simmer on a low heat for 5 minutes being mindful you don’t boil your soup.
Finally stir in your coriander and parsley and blend.
In the summer its lovely adding a splash of lemon juice to the soup just before serving.