Cauliflower, Almond, Leek & Sweet Potato Soup
Yield: 4
Prep time: Cook time: Total time:
A delicious and satisfying soup that will get you from supper to breakfast no problem. Organic cauliflower is full of vitamin C, is anti-inflammatory and a good source of anti-oxidants.
Ingredients:
Ingredients
- 1 leek finely chopped
- 1 head of cauliflower, broken into florets
- 1 medium to large sweet potato
- 1 tsp turmeric
- 1 tsp fenugreek
- 4 Tbsp oil of choice
- 1/2 cup almonds soaked overnight
- 1 litre of veggie broth or water
- 1 tsp. Himalayan salt
- 1 inch piece of kombu
- A squeeze of lime
Instructions:
Preparation
- Soak the almonds in the broth or water for about 4-6 hours. Blend and set aside.
- Gently heat the oil in the soup pan and add the spices and the leek. When the leek is soft, add the other ingredient and simmer until the cauliflower and sweet potato are cooked.
- Blend the soup and top with sprouts and/or seeds to make it pretty and give it some crunch. Black pepper can be added to give it a bit of heat if you feel you need this.
Notes:
The 6 tastes:
Sweet - almonds, sweet potato, fenugreek, leeks
Sour - lime
Salty - Himalayan salt
Pungent - pepper, turmeric, fenugreek, leeks
Astringent - turmeric
Bitter - turmeric, fenugreek, cauliflower
Calories
374.73Fat (grams)
25.13Sat. Fat (grams)
2.05Carbs (grams)
32.97Fiber (grams)
11.64Net carbs
21.33Sugar (grams)
11.38Protein (grams)
11.47Sodium (milligrams)
646.00Cholesterol (grams)
1.80