After a week away in Melbourne on holiday eating, drinking, not training and being far to merry, it is time to nourish our bodies and get back on track. This soup is exactly what my body needed; Crammed full of low carbohydrate veggies and the anti-inflammatory and anti-oxidant benefits of the spices in curry powder as well as the fresh ginger. A good curry powder is largely made of turmeric combined with other spices such as coriander, cumin and fenugreek. It is a great way to pack a punch in savoury muffins, soups, rice and of course curries and has loads of great health benefits.
1 small head brocoli, chopped roughly (including stalk)
1 small head cauliflower, chopped roughly (including stalk)
2 carrots, washed, skin on. 1 finely diced, 1 roughly chopped
1lge zucchini, chopped into chunks
2 stalks celery, finely diced
1 onion, finely diced
3 cloves garlic, chopped
3 cm square fresh ginger, chopped
Big handful baby spinach
1 tbsp good quality curry spice powder (no added salt, sugar, preservatives)
2 litres cold water
1/2 cup chopped fresh parsley
In a big pot sauté onion, garlic, ginger, celery and finely diced carrot for about 15 mins. Add curry spices and cook until fragrant (about another 5 mins). Add the cold water and bring to the boil. Once boiling add other carrot, broccoli and cauliflower and reduce to simmer for about 1 1/2 hrs. Remove from heat, add baby spinach and blitz with a stick mixer until smooth. Season if you like with salt and pepper. Top with fresh parsley and serve. You can add a blob of natural yoghurt to serve if you like or a drizzle of coconut milk.