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Cauliflower and coconut soup



The cauliflower is a nutritious vegetable as it is an excellent source of fibre, as well as Vitamin C and zinc, both crucial for strengthening the immune system, as well as a good source of the B vitamins biotin and folate. It also contains a phytochemical called sulforaphane, which helps the liver to produce enzymes that block cancer-causing chemicals from damaging the body.

This lightly spiced soup also contains coconut milk, which provides a creamy texture to the thick soup, and is a great way to enjoy this healthy vegetable.


Ingredients:

1 tbsp oil/ghee

1 medium onion, finely chopped

4 spring onions, sliced

1 clove garlic, crushed

½ tsp curry powder

1 small medium cauliflower, cored and cut into florets

200ml coconut milk

Salt and pepper to taste

Coriander seeds/ground

Fresh coriander (save roots for when you have fever)


Preparation:

Heat the oil and add the onions and garlic and cook gently until soft.


Add the curry powder and cook for 1 minute.


Next, add the spring onions and cauliflower, and cover with water, cook over a medium heat until tender (about 20 minutes).


Drain.


Add the coconut milk and stir through until heated.


Liquidise the mixture in a blender or food processor until smooth.


Season with salt and pepper to taste.


Sprinkle the soup with ground coriander seeds and finely chopped fresh coriander before serving.

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