Cauliflower and Chilli Soup

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Cauliflower and Chilli Soup
This vegan soup is beautifully smooth but has a real kick with the addition of chilli and garlic. This soup is packed full of antioxidant and anti-inflammatory veggies - cauliflower is a cruciferous vegetable which are known for their anti inflammatory and antioxidant properties, as is chilli, garlic and turmeric. Coconut milk is used to give the soup a really creamy consistency as well as providing good fats.
Instructions
  1. In a large pan melt the oil and gently fry the onion, garlic, chilli and turmeric for 5 minutes.
  2. Add the cauliflower florets, coconut milk, stock and tamari. Bring to the boil and simmer for 15 minutes or until the cauliflower is soft.
  3. Blend the soup until creamy. Serve with freshly chopped coriander.

Broccoli and Watercress Soup

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Broccoli and Watercress Soup
This soup has both broccoli and watercress which are cruciferous vegetables and have strong detoxification and cleansing properties. They are also rich in fibre which also encourages the growth of beneficial bacteria in the gut. Cashew nuts have also been added which gives the soup a creamier texture together with a boost of protein.
Prep Time 10 mins
Cook Time 15 mins
Servings
people
Prep Time 10 mins
Cook Time 15 mins
Servings
people
Instructions
  1. Add the coconut oil to a large saucepan and heat. Add the onions and garlic and cook for 5 minutes. Add the broccoli and cook for a few more minutes.
  2. Add the stock and season. Bring to the boil and simmer for about 7-10 minutes until the broccoli is tender.
  3. Pour the soup into a blender and add the watercress and cashew nuts. Blend until smooth and then serve.

Leek and Lentil Soup

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Leek and Lentil Soup
This is a tasty, aromatic soup packed with fibre and protein.
Instructions
  1. Toast the coriander and cumin seeds in a large saucepan over a low heat for 2-3 minutes, until they become fragrant. Remove from the pan.
  2. Heat the oil in the same pan and sauté the leeks and garlic for 5 minutes - adding plenty of ground black pepper.
  3. Stir in the toasted seeds and lentils and cook for 1 minute before pouring in the coconut milk and stock. Bring to the boil and then simmer for 25 minutes or until the lentils are tender.
  4. Place the soup in a blender. Blend until smooth. Serve with freshly chopped coriander and a few roasted pumpkin seeds.

Beetroot Soup

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Beetroot Soup
Beets are INCREDIBLY nutritious...packed full of essential nutrients and vitamins such as potassium, magnesium, fiber, vitamins A, B & C and many more! Beetroot serves as a natural blood cleaner. It’s able to help the body detox and cleanse the blood of heavy metals, toxins and waste due to its compounds called glutathiones, which are essential for detoxification within the liver and other digestive organs. Additionally, the fiber content in beetroot helps to sweep the digestive tract of waste and toxins while restoring healthy and regular bowel movements
Instructions
  1. Place beetroot in water and bring to the boil. Cook until tender. Then peel under running cold water and chop up roughly.
  2. Meanwhile chop the onions , fennel and celery. Heat the oil in a large pan and place these veg in to cook. Cook until the onions are soft and then add the garlic.
  3. Then chop the potato and add it to the onions, together with the beetroot and fennel. Add the stock and bring it to the boil. Simmer for 30 minutes until the potato is soft.
  4. Add the balsamic vinegar and cayenne pepper. Season and stir.
  5. Blend the soup to a smooth puree and return to the heat.
  6. Chop the kale into short thin slices and fry them in olive oil for a few minutes until the kale is tender but not quite soft.
  7. Pour the soup into bowls and place a little kale sitting in the centre on top of each.

Cabbage Soup

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Cabbage Soup
This is an easy to make soup and is delicious. Cabbage belongs to the brassica genus of vegetables which includes cauliflower, broccoli and kale. It comes in a variety of shapes and colours and the leaves can be either crinkly or smooth. However, what all cabbages have in common is that they are packed with an impressive nutrient content including vitamin K, B6, and C, folate, magnesium, calcium, potassium and lots of fibre. In addition, cabbage contains powerful antioxidants, including polyphenols and sulfer compounds. Antioxidants may protect the body from damage caused by free radicals. Cabbage contains insoluble fibre, which keeps the digestive system healthy by providing fuel for friendly bacteria and promoting regular bowel movements. Cabbage also contains plant sterols and these substances have been shown to reduce LDL cholesterol. Cabbage is an exceptionally healthy food with an exceptional nutritional profile and is especially high in vitamin K and C. In addition, research has shown that cabbage may reduce the risk of certain diseases, improve digestion and combat inflammation.
Instructions
  1. In a large pan heat the oil and add the onions, celery, and carrots. Fry lightly for 6-7 minutes. Then add garlic and cook for further minute.
  2. Stir in tomatoes, stock, beans, cabbage, Italian seasoning and then season with salt and pepper.
  3. Bring to the boil and simmer until all the vegetables are tender - about 20 minutes.
  4. Serve and sprinkle over the chopped parsley.