Cauli, Kale and Coconut Soup

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Cauli, Kale and Coconut Soup

This nourishing soup is a speedy, throw-it-together recipe for cold winter days and nights. 

Ingredients

·         500 millilitres vegetable stock

·         200 millilitres full fat coconut milk - and a little extra for serving

·         150 grams kale, roughly chopped

·         150 grams cauliflower (including leaves) roughly chopped

·         1 handful of cashews - ideally soaked for a few hours beforehand

·         1 clove of garlic, crushed

·         1 teaspoon of ground turmeric

·         A pinch of sea salt and black pepper

Method

1:        Combine the stock, coconut milk, crushed garlic and turmeric in a large saucepan and bring to the boil

2:       Once gently bubbling, add the cauliflower, kale, salt and pepper

3:       Cover and turn down to simmer for 5 minutes until the cauliflower is just tender but still firm

4:       Allow to cool for 5 minutes then add to a blender/food processor with the soaked cashews

5:       Blend on high speed until you get a completely smooth and creamy consistency.

6:       Serve with an extra drizzle of coconut milk on top

 

Cauliflower and kale are part of the brassica family of vegetables. They contain glucosinolates, which are thought to have cancer protective properties, and are also fantastic sources of vitamins and minerals including vitamins A, B's, C, K, and the minerals copper, iron, magnesium and manganese. This all-star combination makes them anti-inflammatory, antioxidant and supportive of detoxification processes.

The key to getting the most from these veggies is not overcooking them, so keep the cooking time short and sweet.

By using the liquid the veggies are cooked in for the soup, you'll also preserve any nutrients that leach out during cooking.

Photo credit: RitaE