Plump white cauliflowers enchased in green leaves are hard to resist at the market during winter. This winter I’ve been buying at least one a week to make my spicy cauliflower soup and admit it’s kind of a favourite. The mild heat from spicy berbere hails from Ethiopia that I’ve adapted by using several of its gentler spices: cumin, coriander and ginger which are easier on gut health and added chilli as an optional spice if IBS isn’t an issue for you.

Health benefits:

·       Cauliflower is a cruciferous vegetable that is naturally high in fibre and B-vitamins.

·        It provides antioxidants and phytonutrients that can protect against cancer.

·       It contains fibre to enhance weight loss and digestion, choline that is essential for learning and memory, and many other important nutrients.

SPICY CAULIFLOWER SOUP

PB, V, DF

Serves 4 mains

1 onion, sliced

1 garlic clove, sliced

1 cauliflower, cut into florets

2 x 400 ml. tins coconut milk

1 cup (250 ml.) vegetable stock

2 tsp (6 g) spice mix - cumin, coriander, chilli, ginger

pinch of sea salt, to taste

Saute the onion and garlic with a little water in a saucepan on medium heat until soft, about 5-8 minutes. Add the rest of the ingredients and bring to the boil, then simmer until the cauliflower is tender for about 10 minutes. Blitz with a stick blender until the lumps are liquid and the soup is smooth and creamy. Serve a swirl of coconut milk.