After coming down with the cold over the holidays, I was on a mission not only to eat healthier but to use food as a natural healer, so that means more antioxidants and vegetables. Turmeric has powerful anti-inflammatory effects and is a very strong antioxidant.

Serves 2

1 Cauliflower

2 garlic cloves

2 tbsp olive oil

1 tsp turmeric

1 tsp cumin

1 tsp crushed red pepper

1 onion – chopped

salt & pepper to season

1 pint of vegetable broth

1/2 can of coconut milk

2 tbsp fresh chopped coriander

1. Pre-heat you oven to 230 deg C.
2. Chop up the cauliflower into small florets/cubes, add in the chopped garlic and oil into a bowl and mix through until all combined.
3. Place the cauliflower onto a baking tray and bake for about 25 mins.
   

   

   

4. Heat a tbsp oil in a pan and gently fry the onion, add the veg stock and bring to the boil, add in the cauliflower then cover and simmer for about 15 mins.
5. Add in the coconut milk and stir through, using a hand blender, blend until smooth. 
6. Cook your rice separately then once ready add to the soup and mix through.
7. Serve in a bowl and garnish with coriander.

This was really tasty and so healthy and filling.