“I love soup!! And with winter just around the corner, this is so quick to make and bursting with flavour and goodness. Cauliflower belongs to the Brassica family of vegetables. These vegetables have been shown to help promote effective liver detoxification, especially of oestrogens which if continue to build up in our body, have been linked to cancer and other hormonal conditions like PCOS, PMS and fertility problems.”
Ingredients
- ½ small jap pumpkin
- ½ medium cauliflower
- 1 Spanish onion
- 2 teaspoons of cinnamon
- 1 bunch of coriander, finely chopped
- 5cm piece of ginger, finely grated
- ¾ teaspoon of dried chili
- 2 tablespoons of coconut cream
- 1L of vegetable stock
- Rice bran oil
Method
- Roughly chop the pumpkin and Spanish onion into small pieces – leave the skin on for extra fibre!
- Sprinkle with a little rice bran oil and cinnamon. Bake in the oven until tender.
- While your pumpkin is cooking, chop cauliflower and place in a large saucepan.
- Cover with the stock and add the coriander, ginger and chili. Bring to the boil and then reduce to a simmer until the cauliflower is tender.
- Add the roast pumpkin and onion to the cauliflower stock.
- Turn off the heat and blitz with a bar mix until smooth (if you don’t have a bar mix, you can put it through a food processor).
- Stir in the coconut cream and serve with an extra sprinkle of chili.
