While some would say 'Souping' is a trendy word meant for health cleanses using soup, I prefer to use it as a verb meaning to eat soup. It is a fantastic way to maximise nutrient intake by combining lots of vegetables, herbs and spices which are rich in vitamins, minerals and antioxidants and while salads are lovely and light in the summer, souping is a great way to eat healthier in the winter.
- Soups make it easy to eat lots of vegetables.
- Soups are cosy and comforting. No explanation needed here. There’s nothing more cosy than a steaming bowl of soup. Just add a fuzzy blanket and a candle.
- Soups make for easy meal planning. In the winter months, our meal plans look like this: Soup and bread. Soup and salad. Soup and a sandwich. It works for a weeknight, or for company. It’s also perfect for lunches.
- 1 whole cauliflower (washed)
- 4 garlic cloves
- 1 large onion (chopped)
- 1 carrot (washed, peeled and chopped)
- 2-3 tsps liquid gold
- 2 tsps cumin
- 2 tsps coriander
- 3 tbsps extra-virgin olive oil
- 2 tsps Himalayan sea salt
- 6-7 cups vegetable stock
- 1 small or 1 large tin coconut milk depending on your desired consistency
- Handful of fresh coriander
- Pinch of paprika
- French baguette
- Olive spread
1. Preheat the oven to 230°C/Fan 210°C/Gas mark 8. Line a baking tray with foil.
2. Cut the cauliflower into florets.
3. Drizzle olive oil on to the lined tray and then add garlic cloves and cauliflower. Now add more olive oil on top of the vegetables and a sprinkle of salt. Roast until lightly charred.
4. Meanwhile, in a soup pot sauté onion and carrot. Then add the vegetable stock, cumin, coriander and liquid gold.
5. Once the cauliflower is done, add it to the pot and blend into a purée using an immersion blender. If you don't have one not to worry! Instead use a blender or food processor and blitz till smooth.
6. Pour contents back into the saucepan and heat up with coconut milk. I used one of the smaller sized coconut milk cans, as I like a slightly thicker soup.
7. Serve in a dish. I decided to garnish with fresh coriander and paprika! I also accompanied with a French baguette with olive spread.