Recipes

Cauliflower & Garlic Soup with Turkey Crisps


Posted on   Category: Lean Lunches

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!

Recipe

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SERVES: 4

INGREDIENTS:

  • 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)

METHOD:

  1. Heat oil in a large saucepan over medium-high heat.
  2. Add onion and garlic. Cook, stirring, for 3 minutes or until onion has softened.
  3. Add cauliflower and cook, stirring, for 5 minutes.
  4. Add stock. Cover, and bring to the boil.
  5. Reduce heat to medium-low and simmer for 15  minutes. Set aside for 5 minutes to cool slightly.
  6. Meanwhile, place turkey under a grill for a few minutes until crisp.
  7. Add soup mix to a blender along with the almond milk, and blend until smooth
  8. Serve immediately between 4 bowls, top with fresh thyme and turkey crisps

 

Tip:
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.


Categories: Lean Lunches

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