So you want a warming soup, with the filling thickness of a chowder combined with tantalising spices from the east, that will keep your waistline trim?
Try my very own clean and lean recipe, which turns the humble cauliflower into a fragrant velvety, bubbling beauty in your kitchen.
This a beautifully balanced meal will fill you up without the heavy calories or additives of store-bought chunky soups and if you are avoiding dairy simply replace the cheese with 2 portions of chicken, turkey, or tofu pieces.
Get set:
1/2 an average cauliflower broken in to florets (about 200g)
330g of courgette diced
1 Medium Red onion sliced
1 chopped red chilli
1 tsp cumin seeds
1tsp mustard seeds
2 cloves garlic mashed or sliced
Pinch of sea salt not table salt for flavour
50g of hard cheese grated (Edam or Jarlsberg work well or even feta)
A sprinkle of parmesan and paprika for seasoning.
GO:
Drizzle Olive oil into a saucepan and sizzle the onions, garlic, chilli, mustard seeds and cumin seeds until fragrant.
Add diced courgette and cauliflower to the pan and cover with boiling water from the kettle.
Let the mixture simmer for 10 minutes or until the vegetables are soft, then blitz with a hand-held blender, add the grated cheese and stir through allowing it to melt before serving into bowls.
Season with a sprinkle of paprika and sea salt on top.
Yum, let me know if you like this one and there are plenty more where this came from!