This is a super healthy recipe! Perfect for cold stormy nights!
Sorry it’s been so long, I’ve actually been away at friends for the past week and that has limited my ability to cook as I haven’t had the flexibility of my own kitchen. Ive actually been having a bit of a naughty binge week and today has felt great coming home and starting afresh with all my tasty ingredients and new recipes I have found.
One thing I have had a couple of (AND ENJOYED!) this week while I was away at my friends in Brighton was very naughty fry-ups Hash browns included!
I know it’s naughty but something I have to learn to do is not beat myself up about things I eat – food is a pleasure for me and therefore whatever I choose to eat I will also enjoy. However this is actually one of my fears with starting the CNM course is that the more I know the less I am going to want to go against the beautiful knowledge I am acquiring.
This however is going to make socialising more and more difficult, especially staying away at friends or my boyfriends house. I don’t want to be difficult.
I also find it hard to be gentle in my influencing rather than imposing what I have learnt on others – any tips would be fab?!
Anyway! After last nights very much built up and disappointing storm… I braved the 20 minute walk down the high street (in the torrential downpour!) to my favourite local Turkish grocery store. I just love it in there so much, all the fruit and veg is delivered fresh each day and they have got to know me now so I was even offered a coffee this morning!
Unfortunately (or fortunately, depending which way you look at it) I haven’t got a job at the moment as my temporary work finished a week and a half ago and I haven’t come across anything new since. I have been emailing all sorts of holistic/foodie places to see if I can get a job with them but as of yet I haven’t heard back.
However this gives me ample time for cooking and trying new recipes!! So I had a fantastic afternoon in the kitchen today and this soup is a combination of a couple of recipes, mummy tips, and my own experience of cooking soup. For this reason I think it’s fair to say it’s actually the first recipe I am adding here that I can call my own!
It turned out great, its warm and nutritious and comforting for a nasty wet evening in. It also has the fabulous benefit of raw nutrition thanks to my mums great tip to blend up some spinach at the end and simply add it once everything else has cooked, purely for colour and nutrition. LOVE IT!
Heres the recipe for all you chomped to try,2 large spoons of Coconut oil
1 small onion, chopped
2 cloves garlic, chopped
1 tsp of chili powder (or more)
1 cauliflower 1 small potato (optional)
1 large leek or 2 small ones
4 cups (1 l) vegetable stock 1/2 lemon, juice fresh thyme 1 cup of shredded spinach (or more if you wish)
sea salt & pepper Chop up onion, garlic, leeks and potato. Then seperate the cauliflower florets from the stalk and cut into smaller pieces. Cut the remaining stalk in half and chop. Coarsely chop the leek rinse well and drain. Add coconut oil to a medium sauce pan over medium heat. Stir in the onion, garlic and chili and cook until the onions soften, stir occasionally, add the leek and let it fry for a couple of minutes, then add in the cauliflower and the cauliflower stalks. Add stock and bring to a boil, then lower the heat and let it simmer until the vegetables are soften, about 20 minutes. Use a hand blender to puree the soup. Stir in half of the lemon juice, thyme, salt and pepper. If the soup is to thick add some of the remaining water. Taste and adjust seasoning. Take off the heat. Blend up the fresh spinach and add to the soup. Stir. SERVE! HAPPY CHOMPING!