chilli

Powerhouse Cauliflower Soup

This creation was the result of a respiratory infection. I’ve been working too much – around too many people – so my stressed immune system has given way to a lurgy.

A fellow workmate made me promise to get some ginger and turmeric into myself when I got home… trouble was, I wasn’t really hungry. So I did a quick Google search for “ginger turmeric vegetarian recipes” and when I struck upon a cauliflower soup recipe, the light bulb came on.

Food FervourGarlic, chilli, ginger and turmeric pretty much speak for themselves in terms of health benefits: everyone knows about them now, so it’s probably quite obvious why included them in this recipe. Coriander’s detoxifying role is lesser known by many, and the benefits cumin and fenugreek bestow on the respiratory system are pretty much a secret!

Since I was highly disinterested in expending a great deal of effort to cook, I turned straight to my Thermomix. They really are the best things to have in the kitchen when you lack time, energy and/or motivation. (This is not intended as a sales promotion, it’s my truth!) So please note: even though I’m providing a manual method for this recipe, you have to forgive me if it’s not what you expected because I’ve literally created this soup one time, and using my wonderful kitchen appliance.

Here’s what I threw in:

4 garlic cloves, pinch of fenugreek seeds, 1 onion, 1 celery stalk, 1 inch ginger root, 1 inch turmeric root, 20gm (1 tablespoon) coconut oil, 1/2 teaspoon ground coriander, 1 teaspoon ground cumin, 1 small red chilli (deseeded & finely chopped) 600gm cauliflower, 750gm (3 cups) stock OR Thermies use water plus 1 tablespoon veggie stock paste, salt & black pepper (this is a must: the piperine in black pepper aids absorption of turmeric’s ‘star’ ingredient by up to 2000% – you need that!) 80mls coconut cream

Thermomix Method:

Pop the garlic, fenugreek, roughly chopped onion & celery, ginger and turmeric in the bowl and set to Speed 5-6 for up to 10 seconds. Scrape down then add the coconut oil, cooking for 3 minutes on Varoma, speed 1.

Add the coriander, cumin, chilli, cauliflower, water and stock paste, seasoning with the salt & (lots of!) pepper. Cook for 18 mins on Varoma, Speed 1.

Finally, add the coconut cream then blend 60 seconds speed 9-10.

Manual Method:

Pop a large saucepan or stockpot on the stove over a medium heat and add the coconut oil. Roughly chop the garlic, onion, celery and tip into the pan/pot. Grate the ginger & turmeric fingers straight into the mix and toss in the fenugreek (you may want to employ a mortar & pestle to grind these little fellas down…) ground coriander, cumin and chilli. Cook for a few minutes, until the spices are fragrant and the veggies begin to soften.

Add the cauliflower, stock and season with salt and black pepper. Bring to a boil, then drop back to simmer for about 10 minutes.

Remove from the heat, add the coconut cream then blend in batches (take care: heat & blenders can be dangerous)

I had just roasted some cashews so garnished my soup with them and some fresh coriander. Just what the ‘doctor’ ordered!

Quick Warm Salad with Avocado & Sautéed Bacon

food fervour

I wanted avocado but I wanted something warm. And of course I wanted a variety of veggies. But what protein?

I’m over throwing feta into everything. And then I remembered I had bacon in the freezer. Now I rarely touch cured meats because of the nitrates in them, but I always have some chopped up and stored in the freezer for the (very) rare occasion I feel like fried rice. Or a soup…or something. Like Matriciana.

Not that I’m into pasta either (especially since I went gluten free, and beyond that, choosing to avoid processed foods) but I know of that dish and know that bacon and chilli go well together. Oh, look at that! There’s some chillis in the freezer too, right under the bacon! With the frozen ginger and turmeric. “Right!” I think, “this will show you, Head Cold.”

Chilli likes broccoli too. And so do I. So it was all too simple.

food fervourI threw a de-seeded red chilli, a clove of garlic, a piece of turmeric and a piece of garlic in the Thermomix and chopped them up, then added the bacon and about 20gms olive oil and sautéed all that for 5 minutes. Meanwhile, I filled up & turned on the kettle, chopped up some broccoli and snow peas, then blanched them in a saucepan with the kettle’s boiling contents. I dissected and scooped out my avocado halves, chopped up some cherry tomatoes & a shallot, then drained the broccoli & snow peas and threw them on top of the rocket bed. I placed the avocado halves in the centre and scattered the cherry tomatoes around. The sautéed bacon & spices smothered the avocado and I sprinkled the shallots over the top. A decent hand-squeeze of half a bush lemon finished it off.

It took me less than 15 minutes to make, it tasted great and guess what? My nose has stopped running 🙂