This curried cauliflower soup ticks all of those ‘comfort food’ boxes – it is hearty, thick, creamy, smells divine and the spices give us that extra kick of heat that our bodies so desperately want in the winter months.
Albeit looking pretty bland and boring, Cauliflower actually contains amazing phytonutrients which help to activate our detox enzymes! They are also an excellent source of Vitamin C and manganese, as well as containing Vitamin K which acts as an anti-inflammatory.
The toasted chickpeas on top not only add crunch, but also add a great vegetarian protein source to the dish.
INGREDIENTS (Serves 4)
1 tbsp olive oil
1 onion, finely diced
1 large garlic clove, sliced
2 heaped teaspoons of mild Indian curry powder
3 fresh curry leaves (or 8 dried)
1 large blue potato, cut into quarters
1 small Cauliflower head (approx. 830g) cut into small florets
1.5 litres of home-made stock or filtered water
1 x 400g tin organic chickpeas, washed and drained
2 tsp olive oil
1 tsp ground cumin
Sea salt & Cracked Black Pepper