What can’t you do with a cauliflower? This humble vegetable can be turned into cauliflower rice, low-carb pizza, roasted as steaks and even used to thicken up smoothies. So how about making it into a nutritious tasty soup?!

This cauliflower soup is gently spiced with turmeric (hence the sunshine yellow colour; perfect to add some cheer to wintery cold days like today) and is accompanied with an easy goldenberry and goji relish.

You have earthy nutty flavours of the cauliflower and mild spices contrasting with a tangy sweet goldenberry and goji relish. To enrich it further, I love adding umami miso paste for a dose of probiotics (although you could use soya sauce or tamari if you have run out) and protein powder, which also makes this soup creamier (plant-based varieties work well).

Why eat more cauliflower? (I have memories of bland, pungent over-boiled cauliflower from school dinner days). Well it is considered to perhaps be one of the healthiest foods you can eat due to its high content of anti-oxidants and anti-inflammatory chemicals, which help to ward off cancer, heart disease, brain disorders and eye disorders like macular degeneration. Its high water and fibre content mean it can help weight loss. It also helps the liver detox and by reducing levels of oestrogen, it helps balance hormone levels, thus preventing autoimmune diseases, chronic fatigue and ovarian cancer. Impressive stuff!

This soup and its accompanying relish are both easy and quick to make (you can whip up both in under 30 mins!). When blended, cauliflower transforms into a lovely creamy consistency, adding a spot of luxury to this soup.

This soup is gluten-free and so suitable for coeliacs, but also those following a plant-based diet and those just wanting to eat more healthily. It also freezes well, making it ideal for batch cooking.

Serves: 4

Preparation time: 15 mins

Cooking time: 20-25 mins

Ingredients: 

For the soup:

• 3 plump garlic cloves, crushed
• 2 medium leeks; white and light green parts. Sliced.
• ½ tbsp coconut oil (or sauté in water if preferred)
• 1 large head of cauliflower (600g), cut into florets.
• ½ tsp dried or 1 fresh tsp lemon thyme leaves (dried thyme or nutmeg also work)
• 2 tsp turmeric or Vitalising superpowder
• A pinch of chilli powder (optional)
• 2 litres of vegetable stock
• 1 tbsp miso paste or soya sauce or tamari (the gluten-free option)
• 2 tbsp protein powder (soya bean and pea varieties work well). This can be substituted for 30g of hemp seeds, tofu or raw cashews.
• Salt and pepper, to tastei

For the goldenberry and goji relish (sufficient for 4 bowls)

• 1 small red onion, finely chopped
• 80g dried goldenberries, chopped in half
• 1 tsp stevia or 1 tbsp coconut sugar
• 1 tsp tamarind concentrate
• 4-5 tbsp water
• Juice from ¼ lemon
• 1 ½ tbsp dried goji berries

To decorate: goldenberry goji relish and some fresh lemon thyme sprigs.

Method:

Soup.

• In a non-stick deep-bottomed pot, sauté the crushed garlic and sliced leeks in a little coconut oil (or water if preferred) for about 2-3 mins.
• Add the cauliflower florets, thyme, turmeric or Vitalising superpowder and chilli powder, if using. Sauté for a further 2-3 mins.
• Add the vegetable stock and bring to the boil for about 13-15 mins until the vegetables are soft. Take off the heat.
• Add the miso paste (or soya sauce or tamari) and protein powder (or substitute) and mix well. Blend into a creamy yellow soup. Season with salt and pepper, to taste.

Goldenberry goji relish

• Whilst the soup is cooking, in a small saucepan and on a low heat, add all the ingredients and simmer for 10 mins. The onion, goldenberries and goi berries will absorb the liquid and the liquid reduces to form the quickest and tastiest relish! (This relish is also delicious sprucing up sandwiches and on veggie burgers with bite and tang).

• Ladle soup into bowls and decorate with the relish and some sprigs of lemon thyme. I have arranged mile to look a little like a garland. Enjoy!

Don’t forget you can find my favourite recipes in my FREE eBook here.

Variations:

• Decorate soup with fresh chopped parsley, seeds (like pumpkin seeds, sunflower seeds and ground flaxseed) or extra virgin olive oil, toasted pine nuts and a swirl of yoghurt or cream (vegan if required).
• Add 1 medium sized carrot to the soup (approx. 100g) to make an orange tinted-soup.
• Roast your garlic first for a fragrant and sweet garlic flavour.