Broccoli and Cauliflower Soup

Winter is just around the corner and that doesn’t need to mean heavy, stodgy food. Soups are the perfect way to pack a nutritious punch in your day.

Cauliflower is full of vitamins, minerals and phyto nutrients which help break down the damaging toxins in our bodies.
Broccoli contains huge amounts of vitamin C, which helps us absorb iron, lots of folic acid and potassium. Its full of fibre to aid a healthy gastro intestinal tract.
Coconut cream is an optional addition, but seriously, why wouldn’t you? Firstly, it’s delicious, and secondly it’s so good for you! Don’t be deterred by the high fat content, the saturated fat in coconut is made up of short-chain and medium-chain fatty acids the body quickly turns into energy instead of storing as fat. Therefore, even though it’s high in saturated fat, coconut can aid in weight loss. Half the medium-chain fatty acids in coconut milk are composed of lauric acid, which is anti-viral, anti-bacterial, anti-microbial and anti-fungal. Coconut milk can help boost the immune system.

1 onion, diced
3 cloves garlic, crushed
1 leek, sliced
1 head cauliflower, sliced roughly (don’t forget to use the stalks)
2 heads broccoli, sliced roughly (stalks too)
1 litre organic natural vegetable stock (or make your own)
1 tin coconut cream (I use the Ayam brand, 100% natural with no added crap)
Chopped parsley, to serve

You can do this in a slow cooker or a big pot on the stove. If using your slow cooker- chuck everything except the coconut cream and parsley in the slow cooker, turn it on low and let it do it’s thing for the day. Blend with a stick mixer once it’s cooked, stir through coconut cream and sprinkle with fresh parsley.

Stove top- sauté onion, leek and garlic for 5 minutes until starting to soften. Add cauliflower and broccoli and cook for a further 5 minutes. Pour over stock and bring to the boil. Reduce heat and allow to simmer for about an hour. Blend with a stick mixer, stir through coconut cream and top with chopped parsley to serve.