A delicious creamy, dairy free soup soothing and warming with a little spicy kick from the addition of garlic and chilli. Including a little turmeric is an easy way of increasing your intake of the anti-inflammatory compound curcumin. A wonderful comforting soup which can be prepared in advance and reheated until needed.
Difficulty –Â Easy
Time –Â 10 minutes preparation, 20 minutes cooking time
Serves – 4
This is a fabulous way to cram in more cruciferous vegetables into your diet. The cruciferous family is known for its cancer fighting properties. Cauliflower is anti-inflammatory and antioxidant-rich, and may boost both your heart and brain health. It also contains a surprisingly high level of vitamin K for bone health. Using coconut milk in a soup is a simple way to create a creamy, dairy free soup and provides healthy fats too
Blending a handful of nuts or seeds into soups not only creates a wonderful creamy texture to soups but also provides additional protein and healthy fats. Try some of my other great soup recipes including my Broccoli, fennel and pear soup, Thai chicken soup and Roasted Butternut Squash and ginger soup
1tbsp olive oil
1 onion, finely chopped
1 red chilli, diced and seeds removed
3 cloves garlic, roughly chopped
½ tsp ground turmeric
1 can butterbeans, drained
1 large head of cauliflower, cut into florets
400ml/14floz can coconut milk
400ml vegetable stock
2tsp tamari soy sauce
Ground black pepper
Handful of chopped coriander leaves
Nutritional Analysis per serving Calories 283kcal, Protein 7.3g, Carbohydrates 15.5g, Total Fat 20g
