Level 2 Chi Kung.
Nick off on a long bike ride, so my turn on morning duty. Gingerbread pancakes, gave the kitchen a scrub, and made some very nice cauliflower soup. I have been on a quest for soups that are both healthy and yummy, so wanted to steer away from the obvious combinations of cauliflower with cream and/or cheese. In the end I went for this recipe, and it was just what the doctor ordered. The kind of soup that is so delicious you can’t stop eating it, and, at the same time feels like it’s mainlining vitamins straight into your veins.
Spiced Cauliflower Soup
1 head of cauliflower
1 large onion (or 2 medium)
2 or 3 medium sized old potatoes. peeled and quartered
about 1/2 a tsp of butter
1 teaspoon turmeric (heaped)
1 ½ teaspoons ground coriander (heaped)
½ teaspoon ground cumin (heaped)
2 litres chicken stock (hot)
Chop the onion roughly and break the cauliflower into florettes.
Melt the butter in a large heavy-based pan over a lowish heat and add the onion and cauliflower, allowing them to soften for a minute or two.
Add the turmeric, ground coriander and cumin and stir, cooking for a further minute or two.
Add the potatoes, pour in the hot stock and allow to simmer for 45 minutes.
Blitz with a stick blender or food processor.
You may have to add a bit more stock if it’s too thick. If you aren’t worried about calories, it is even better with a wee bit of parmesan grated over the top just before eating.