Creamy Cauliflower Leek Soup

Before I met Carl, I never knew people could be allergic to potatoes.  It just seemed like something so obscene to be allergic to? In so many households potatoes are a staple ingredients and can be served in a plethora of  meals.  The potato is just so versatile! but from what I’ve learned from completely cutting out potato from my diet , in a stance against silly allergies and so Carl wont feel tempted and be forced to suffer the consequences of eating delicious potatoes because I’m having it ; is that potato is a sneaky little fiend that really loves to keep extra pounds on your body.  When I cut potato out of my diet I started noticing my stomach bloat going away, unwanted pounds slipping away in stubborn areas, like my face and stomach and my skin felt and looked clearer.  Cutting out potato in the long run just made me feel so much better and I’m glad I can come up with healthier alternatives now.

Its been fun coming up with potato free recipes and surprising my little potato allergy weirdo with things he can eat and that tastes just as good.  Baked potato, how about a baked sweet potato! Crisps, try some vegetable crisps instead, mashed potatoes? Lets just replace it all with Cauliflower!

Surprisingly Cauliflower is the perfect substitute for potato, its got a creamy silky texture and is neutral in taste, but the best part about cauliflower is that its just so much better for you !  Cauliflower is filled with nutrients, minerals and antioxidants that can help you fight cancer cells from forming, boost your heart and brain health, is an anti inflammatory and its high in fibre. 

This soup is really nourishing and perfect for a cold crisp evening meal, its filled with leeks and garlic that’s great for preventing colds and will aid in your bodies detoxification needs.  Keeping you healthy and strong!

CREAMY CAULIFLOWER AND LEEK SOUPserves 4 – 6 

cauliflower leek soup

Ingredients

  • 1 medium cauliflower head, washed and cut into florets
  • 2 leeks, white and green parts only chopped
  • 2 cloves garlic, peeled and chopped
  • 1/2 tbsp coconut oil
  • 3 bay leaves
  • 3 1/2 cups vegetable broth
  • 1 – 1/2 cups of coconut milk
  • salt and pepper to taste
  • chives for garnish
  • sprinkle of cayenne pepper for added heat.

Directions

In a large pot over medium – high heat add the coconut oil, leeks and garlic.  Saute until soft and wilted ( stir constantly).

Add in vegetable broth, bay leaves and cauliflower.  Reduce heat to a simmer and cook for 20 – 30 minutes until the cauliflower is soft.

Discard the bay leaves.

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Let cool slightly, add coconut milk, salt and pepper and blend until smooth.  Adjust season and serve with chives.  Add more water if you desire a less thick consistency.

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Moroccan Red Lentil, Kale and Sweet Potato Soup

While everyone else is gearing up for the colder weather, I’m sitting here soaking up the last bit of Winter on these cloudy Cape Town days.   When the weather gets colder we all tend to gravitate to comforting, warming meals that make us feel all cosy and toasty.  This soup brings all the comfort, but with so much flavour, the delightful tastes of Morocco dancing on your tongue will bring all the comfort and soon become one of your favourite recipes.

Filled with good for you ingredients like kale, sweet potato, carrot and the ever so trusty red lentil, this is an affordable meal that’s healthy and easy on your pocket, yet will make you feel like you put way more effort into meal time.

MOROCCAN RED LENTIL, KALE AND SWEET POTATO SOUPserves 4

Moroccan Lentil, sweet potato and kale soup

Ingredients

  • 1 tbsp coconut oil, any other oil
  • 1 shallot,  finely diced
  • 1 large clove garlic, minced
  • 1 medium carrot, peeled and chopped
  • 1 medium sweet potato, peeled and chopped
  • 2-3 cups chopped kale
  • 1 can crushed tomatoes
  • 2 tbsp tomato paste
  • 1 tsp ground cumin
  • 1/2 tsp ground ginger
  • 1/2 tsp chilli flakes
  • 1/2 tsp ground turmeric
  • 1/2 tsp Paprika
  • 1/4 tsp ground cinnamon
  • 1 1/2 cups split red lentils
  • 2 quarts low sodium vegetable stock
  • lemon wedges, coconut yogurt, fresh coriander and parsley

Directions

In a large pot over medium high heat, add oil.

Add the shallot and carrot, and saute until translucent and starting to brown.  Add the garlic,cumin, ginger, turmeric, paprika, chilli flakes and cinnamon.  Cook until fragrant about 1 minute, while stirring.  Add the crushed tomatoes, tomato paste, lentils, sweet potato, kale and vegetable stock.  Bring to a boil, reduce heat and let simmer uncovered for 20 – 25 minutes, until the lentils and vegetables are tender.  Taste and season with salt and pepper to taste.

Amazing lentil soup

Serve the soup with a dollop of yogurt, a drizzle of lemon, garnish with fresh coriander and parsley.  Serve with a crusty bread, personally I think the soup is filling enough on its own to be served without bread, so I didn’t bother.  Enjoy.

Easy As Can Be Tomato Soup

I use to hate tomatoes when I was younger.  I had no problem with fresh tomatoes, but it was  cooked tomato I had a problem with.  They were always around to make everything soggy or weird tasting.  Thinking you’re going to enjoy your grilled cheese,  and wham! you’re hit in the face by a slap of hot tomato, that seems to have come from the depths of hell its so hot.  As I got older I decided to give tomato another chance, and boy was I glad I did.   I started liking tomato soup so much that when I saw it as the soup of the day at restaurants I would do a little mental dance, only to be disappointing by the thick weird heated pasta sauce with a slice of bread restaurants were serving me.   So of I set to find an easy, yet delicious recipe that would make my taste-buds happy, but also be really quick to prepare.  So if you’r looking for an easy as can be recipe, that’s really yummy and that will have you out of the kitchen in no time at all, this is the recipe for you.

EASY TOMATO SOUPserves 4

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Ingredients

  • 2 tbsp butter/ margarine
  • 1 large white onion, diced
  • 4 cloves garlic, chopped
  • 1 can diced tomatoes
  • 2 tbsp flour
  • 3 cups vegetable stock
  • 1/2 tsp thyme
  • 1 tsp sugar or sweetener of choice
  • salt and black pepper to taste

Directions

In a large pot over medium heat add the margarine and let it melt.  Add the onion and garlic and saute until translucent and fragrant.   Add the flour and thyme and stir until it forms an almost paste slowly add the stock while stirring until the clumps are gone.  Add the tomatoes and let simmer on low for 1 minute.   Add sugar.  Remove from heat and let cool for a couple of minutes.

Puree the soup until soup and creamy taste and season with salt and pepper.

Serve with grilled cheese sandwich. Yum

Tofu Noodle Soup

You know that feeling of pre-sickness? You think you might be getting sick, but you are just not sure.  I HATE IT! I think my body is being a giant pain in the ass ( gosh, I wish I had any sort of ass), just make up your mind get sick or stay healthy, this is a bigger body betrayal than falling off a wheelchair ramp and tearing all the ligaments in your foot ( yes, that actually happened to me).

I guess I should stop being so MELodramatic, see what I did their, that’s my name, ha! I’m so punny.  I have been taking vitamin pills, echinacea tincture and been drinking all kinds of tea, trying not to get sick.  The idea of having tissues all over my house gives me the power to drink anything that will make me better, that includes beet juice.  I hate beet juice.  Its a pretty colour, but it just tastes so beety.

This soup.  This soup is nothing like beet juice.  Its delicious and packed full of immune boosting goodness.  The broth is just bread dunking delicious! Bursting with flavour and goodness.  If you are not a fan of tofu in soup, just leave it out! Replace it with mushrooms or anything that you like.  This is your soup, make it your own.  Don’t follow any rules!

TOFU NOODLE SOUPserves 4

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Ingredients

  • 1 block of firm tofu, drained, pressed and chopped into blocks
  • 1 tbsp olive oil
  • 1 brown onion, peeled and diced
  • 3 cloves garlic, minced
  • 1 tsp ginger, minced
  • 1 stalk celery, chopped
  • 1 large carrot, peeled and diced
  • 1 cup kale, chopped
  • 6 cups vegetable stock
  • 50g flat noodles
  • 2 tbsp fresh parsley chopped
  • 1/2 tsp dried rosemary

Directions

In a soup pot, heat oil over medium high heat.  Add onion, garlic and ginger.  Cook for 2 minutes, until fragrant.  Add celery and saute for a minute.

Add the Stock, tofu, carrot, kale and noodles.

Reduce heat and cook for 15 minutes until pasta is tender.  Add herbs and season.

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Serve with crusty bread.

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