Leek and cauliflower soup

cauliflower
  • 1 onion, chopped
  • 1 clove garlic, mashed
  • 1/2 cauliflower
  • 1 leeks, sliced
  • 1/2 l vegetable broth
  • 1 tsp. turmeric 
  • 1 tsp. curry powder
  • 1 tbsp. olive oil
  • Fresh thyme
  • Nutmeg
  • Salt & pepper

Add olive oil to a pot over medium-high heat. Stir in the onion, turmeric, curry powder and garlic. Cook until the onions soften. Add cauliflower and leek and let it fry for a couple of minutes. Add broth and let it boil and then lower the heat and let it simmer, until the vegetables are soften. Pour into a blender to puree the soup. Stir in thyme, nutmeg, salt and pepper. Serve with toasted whole grain bread.



More fruit and veggies

1500 - 4000 new cancer diagnosis per year in Denmark, could be avoided by eating more fruits and vegetables.

(Source: Kræftens Bekæmpelse). 

Books

Eat kale

Eat kale - especially broccoli, cauliflower and brussels sprouts. 

 


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