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Ingredients

1 large cauliflower

1 large leek

4 garlic cloves

300g extra firm tofu

200g quark

1 tin chickpeas (240g drained)

1 litre bone broth

1.5 tsp turmeric

1.5 tsp ground cumin

1 tsp cayenne pepper (optional)

Coriander to generously garnish

2 tbsp extra virgin olive oil

Salt and pepper to taste

Nutrition Facts

Calories: 345 kcal

Protein: 24g

Total Carbs: 24g

Fat: 16g

Fibre: 13g

Notes

This can be stored in the fridge for up to 5 days or frozen for up to 3 months. Reheat well before serving.

Cauliflower & Turmeric Soup

30 minutes

5 servings

This golden soup is inspired by a Nigella Lawson recipe but has been modified to support your gut health, detoxification and hormones. Cauliflower and butter beans deliver the fibre your gut needs, whilst bone broth soothes your digestive system. Tofu adds plant protein and phytoestrogens to support hormone balance. This soup makes a great light lunch with some sourdough and a soft boiled egg to increase the protein intake.

Method

  1. Finely slice the leeks and garlic cloves. Heat the extra virgin olive oil in a large pan over a medium heat. Add the leeks and garlic and slowly soften. Don't allow to brown.

  2. Once the leeks and garlic are soft, mix in the turmeric. Break up the cauliflower into florets and add to the pan.

  3. Cube the tofu and add to the pan. Combine everything well, reduce the heat to low, and cover. Leave to soften for 10 minutes.

  4. After 10 minutes, add the bone broth and drained chickpeas. Bring back to a simmer, cover and leave for a further 10 minutes or until the cauliflower is softened.

  5. Leave to cool slightly and add quark. Whizz with a handheld blender.

  6. Add some water if it is too thick and gently reheat if it has cooled too much.

  7. Serve in a bowl and garnish with coriander to taste.

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