Cauliflower and Ginger Soup

Active time: 15min Total time: 30min Servings: 4 Recipe from: My mothers’ recipe

Why?

• Vegan (or vegetarian)

• High in anti-oxidants

• Anti-inflammatory

• High in fibre

Ingredients:

• 1 large cauliflower

• 2 large onions

• 1 large handful ginger

• 1 tablespoon olive oil

• 7 cloves garlic

• 1 litre chicken stock

• 2 tablespoons pine nuts

• 100 ml coconut cream (or normal cream)

• coriander, to serve

How to prepare

1. Chop onions, ginger and garlic and heat in olive oil in pot

2. Once onions are translucent, chop cauliflower into pieces and place in pot

3. Cover with chicken stock and cook

4. Once cooked, take out stock and place all food into mixer and slowly add back the juice to get right consistency of soup

5. Once completed set aside and heat up when needed or eat cold in summer

6. To serve place in bowl, swirl some cream if wanted, add toasted pine nuts and coriander

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