Cauliflower (member of the cruciferous vegetables) is often overshadowed by its lovely green cousin broccoli. However, Cauli deserves a regular rotation in your diet because it contains its own impressive array of nutrients, including vitamins, minerals, antioxidants, and other phytochemicals. Get your dose in this simple but tasty soup!
- 1 tablespoon coconut oil
- 1 large brown onion, chopped
- 2 garlic cloves, crushed
- 1 head cauliflower, cut into florets
- 1 litre low-salt vegetable stock
- 1/2 cup unsweetened almond milk or milk of choice
- Fresh thyme to garnish
- 8 slices of wafer-thin turkey (optional)
- Heat oil in a large saucepan over medium-high heat.
- Add onion and garlic. Cook, stirring, for 3 minutes or until onion has softened.
- Add cauliflower and cook, stirring, for 5 minutes.
- Add stock. Cover, and bring to the boil.
- Reduce heat to medium-low and simmer for 15 minutes. Set aside for 5 minutes to cool slightly.
- Meanwhile, place turkey under a grill for a few minutes until crisp.
- Add soup mix to a blender along with the almond milk, and blend until smooth
- Serve immediately between 4 bowls, top with fresh thyme and turkey crisps
Drizzle with a little avocado or extra virgin olive oil for an extra dose of good fats.
Enjoy half a bowl as a delicious starter to minimise over-eating your main dish.
Vegans and vegetarians should skip the turkey. Replace with some chopped cherry tomatoes if desired.