CREAMY CAULIFLOWER & JERUSALEM ARTICHOKE SOUP

Cauliflower is a good source of vitamin C and contains compounds that stimulate detoxification enzymes, while Jerusalem artichokes are full of gut-friendly inulin fibre.

Serves 4

2tbsp olive oil

1 onion, finely chopped

3 garlic cloves, roughly chopped

½tsp ground turmeric or 1tsp

fresh root, grated

1 large head of cauliflower, cut

into florets

150g Jerusalem artichoke,

scrubbed, peeled and sliced

400ml tin of full-fat coconut

milk

600ml vegetable stock

2tsp tamari sauce

Freshly ground black pepper

A handful of fresh coriander

leaves, chopped

4 slices of Breakfast Bread (see

page 42)

In a large pan over a medium heat, gently fry the onion, garlic and turmeric in the oil for 5 minutes. Add the cauliflower florets and artichoke and stir well, then pour in the coconut milk, vegetable stock and tamari sauce. Bring to the boil, then immediately lower the heat and simmer gently for 15 minutes, until the vegetables are tender.

Season with pepper, to taste. Process the soup in a blender until it’s smooth. Serve in bowls topped with chopped coriander with a slice of bread on the side. Welcome to the wonderful world of seaweed. Rich in omega 3 and fibre, nori is easy to use and great with prawns.

Serves 4

1 medium onion, finely chopped

2 garlic cloves, chopped

3tbsp olive oil

60g salted anchovies

in oil, chopped

1tsp dried thyme (or chopped fresh, if available)

2 x 400g tins of

chopped tomatoes

300g frozen prawns,

defrosted

4 large courgettes, spiralised, or 2 packs of courgetti

10g nori sushi sheets,

cut into 1cm squares