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!

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Red Lentil & Veggie Curry

This is one of my fall-backs. You know: one of those recipes that is quick & failsafe and you know it’s full of goodness. It’s a slightly adapted version of a soup recipe I found in a Women’s Weekly cookbook I snapped years ago, because of its title:food fervour

All I’ve done is reduce the fluid ingredients to ‘thicken’ the soup to a curry consistency. Too. Easy.

To make this delish meal you will need the following:

1 teaspoon coconut oil, 2 tablespoons red curry paste, 400gm passata (or can of crushed tomatoes if you prefer) 2 cups chicken (or veggie) stock, 1 large diced carrot, 2 finely chopped celery stalks, ¾ cup (washed) red lentils, 2 cups broccoli &/or cauliflower florets, 1 large chopped zucchini, handful of roughly chopped snow peas, ⅓ cup (80ml) coconut cream, 2 tablespoons fresh coriander

Method:

Melt the coconut oil in a very large saucepan, then add the curry paste, stirring for about 1 minute. Add the passata/tomatoes, stock, carrot and celery, bringing to a boil before reducing to simmer for about 5 minutes.

Add the lentils (& cauliflower if using), cover and simmer for about 10 minutes. Add the remaining vegetables (broccoli, zucchini & snow peas) mixing well and leave to simmer again, covered, for 5-10 minutes (depending upon how ‘al dente’ you prefer your vege). Stir the coconut cream and coriander through just before serving. food fervour

I love this with or without rice and can even gulp it down cold from the fridge when I’m in a hurry. It makes at least 4 meals for me… and I’m a pretty big eater!

If you have a bit of a clue about curries, I’d encourage you to experiment with the vegetables. My attitude regarding them is “The More, The Better” 😉

Chicken Massaman

So I had a few chicken tenderloins left in the fridge that HAD to be used, and I realised I hadn’t made a curry in awhile…and not at all in my Thermomix as yet. So I ‘tweaked’ the Red Thai Chicken Curry recipe in the Everyday Cookbook to suit what I had available. Hmmm, only Massaman curry paste in the fridge? Ok!

Now I could bang on about how much time I saved using my Thermomix (literally 20 minutes in total, including most of the washing up done too) but I know this is going to wear thin pretty quickly, so I’m going to provide the recipe for those who sadly don’t have one.Food Fervour

Curries are REALLY easy if you are a lazy twat like me and buy your curry pastes ready-made. No, I have not actually ever made my own, but I know this won’t be the way forever. In the meantime, I choose carefully when I am buying them pre-made: scouring the ingredient lists for sugars, certain oils and of course additives.

This recipe will only feed one (hungry) person without rice, but may satisfy two if you add that. Remember, I’m not a specific cook so you’ll have to pay attention to the state of your food as it’s cooking.

You will need:

50gm massaman curry paste, 200ml coconut cream/milk, 1-2 kaffir lime leaves, 250-300gm chicken tenderloins (thinly sliced) 1tbspn fish sauce, 60gm roughly chopped snow peas, 80-100gms broccoli florets, 1 zucchini (chopped), 50gms peanuts, 10-15 fresh basil leaves

Grab a large saucepan, and mix the curry paste with about 60mls of the coconut cream/milk over a medium heat, stirring for about 1 minute. Add the remainder of the coconut cream/milk and the lime leaves and bring to a boil. Add the chicken strips and reduce the heat to simmer, stirring occasionally for 5-6 minutes. Stir in the fish sauce & vegetables then cover and let simmer for approximately 8 minutes. Add the peanuts & basil, stir and cover again for about 2 minutes, then serve immediately.