Creamy cauliflower soup, perfect for lunch or a light dinner and great for packing nutrients into your diet! It's vegan and gluten-free too!
For 4 Person(s)
Add the onion, cauliflower, and brussel sprouts to a large saucepan with a little olive oil, and gently fry for around 5 minutes until softened, stirring frequently.
Crush the garlic clove and add to the vegetables, and continue frying for a further 2 minutes.
Add the vegetable stock to the saucepan and simmer over a medium heat for 15 – 20 minutes.
Check the vegetables are all cooked, remove from the heat, season and then blend until smooth.
Serve with a sprinkle of paprika over the top!
I’m sure most of you will agree, there's nothing more comforting than a warming soup. It gives us a real comfort factor.
It’s no secret that Callum absolutely loves soup. He's always found them easier on his tummy than 'true' solids, which I've always put down to his numerous allergies. I’m the same, when my IBS plays up, then I will always turn to soup because it’s easier to digest.
Soups are also great for packing vegetables into your diet, especially if you’ve got a load of vegetables hanging around in the fridge waiting to be used up!
This is one of our favourites, and I’ve kept spices out of it this time, but it’s also great with curry powder stirred into it for an extra depth of flavour.
I’ve kept this recipe super simple and easy to make – no faffing about, just dump it all in and leave it to cook!