You’re probably thinking ‘soup never fills me up’ – and I totally get it. Does anyone just have a soup for lunch and feel satisfied? Unless mine’s filled with noodles and shredded chicken, it rarely seems to cut it. Anyway, I pack mine with protein (from the yogurt) or you can add a scoop of plain protein powder if you’re vegan/dairy intolerant. This is a super-soothing, nourishing recipe with lots of healing spices. Turmeric acts as a natural anti-inflammatory – so it’s great for those who work out a lot and put stress on their muscles. It has been found to be so potent that it matches the effectiveness of some anti-inflammatory drugs. Bloody awesome.
Recipe
SERVES: 4
INGREDIENTS:
- 1 tablespoon coconut oil
- 1/2 cauliflower, cut into small florets
- 4 dutch carrots, chopped
- 1 brown onion, chopped
- 2 garlic cloves, chopped
- 2 teaspoons ground turmeric
- 1/2 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/4 teaspoon ground chilli
- 5 cups vegetable stock
- 1/2 cup plain yoghurt (or coyo for vegan/dairy free)
METHOD:
- Heat oil in a large saucepan over medium heat.
- Add onion and garlic, cooking for 5 minutes or until onion is soft.
- Add spices and cook for a further minute or until aromatic.
- Add cauliflower, carrots and stock.
- Cover and bring to the boil.
- Reduce heat to medium-low and simmer for 15 to 20 minutes or until cauliflower is tender.
- Set aside to cool slightly before blending until smooth.
- Return soup to saucepan over medium-low heat and stir in 1/3 cup yoghurt.
- Cook for 3 to 4 minutes and season with salt and pepper to taste.
- Ladle soup into bowls and drizzle with remaining yoghurt.