2 tsp. Canola Oil
2 leeks, cleaned & thinly sliced
2 garlic cloves
1 tsp. Dried Thyme
Pinch of Salt & Pepper
1 large Cauliflower head, cut into small florets (keep ½ cup for crispy topping)
3 cups vegetable stock or mix Stock cube with water
½ cup raw cashew nuts
¼ tsp. Paprika
2 Bay leaves
1 tsp. Olive Oil
½ cup Cauliflower florets
¼ tsp. Paprika
Pinch of Salt and Pepper
- In a large sauce pan, heat olive oil over medium heat.
- Sweat the leek and garlic with the thyme and pinch of salt for 10 minutes, until soft.
- Add the dry white wine, bring to a boil and cook until half the liquid has evaporated (approximately 3 minutes).
- Add cauliflower, cashews, paprika, bay leaves and vegetable stock.
- Cover and bring to boil, and then allow to simmer for 30 minutes until soft.
- Prepare the crispy topping meanwhile.
- Sauté for 5-7 minutes until golden and crispy. Set aside.
- Once soup is ready, remove bay leaves and blend with a hand held blender or transfer to a blender.
- Portion and top with crispy cauliflower as garnish.
5 g Protein
14 g Carbohydrate
10 g Fat
4.4 g Fibre
Autumn is upon us and what is the best way to keep warm then soups. Soups are perfect in cold days to eat as starter or as a meal. You may have soup with a slice or two of bread of choice e.g. Ciabatta bread, dumpling slices. Best to use plain yoghurt in your soup as compared to cream as a garnish or for the creamy taste & texture. Pack those soups with vegetables, legumes & or lean cuts of meat to complete your soup. Homemade soups are low in salts compared to the store ready-made soups which can be high in salt & fat.
Yours in health,