Delicious 'Anti-inflammatory' Cauliflower Soup

Ingredients (serves 4)

🔸 2 onions*, chopped

🔸 1 celery* stick, chopped

🔸 ½ carrot*, chopped

🔸 ½ cauliflower*, chopped

🔸 ½ tsp freshly ground cumin seeds* (enhances digestion)

🔸 600ml / 20oz water

🔸 A little sea salt (optional)

Optional garnish: chopped parsley*, grated lemon rind*, chilli flakes*

*anti-inflammatory properties 💛

Method

Water-fry the onion: Add a splash of water (say 4 tablespoons) to the chopped onions in the base of the pan. Heat and add a little more water when dry, until the onions become translucent.

Add the celery, cauliflower and cumin, then pour in sufficient water to cover the vegetables. Bring the soup to the boil and reduce to simmer. Cover and simmer for 30 minutes.

Blend well. Add a pinch of sea salt if desired. Garnish with chopped coriander (cilantro), grated lemon rind and chilli flakes. Serve and enjoy!

To store, cool the soup completely. Keep in the fridge (for up to 24 hours) or freezer (consume within 4 weeks).