GOLDEN CAULIFLOWER SOUP

CHEFFING for 20 years, Peter Dufty’s career has taken him to top restaurants and hotels from London to Brisbane, but now he’s savouring a seachange.

He and his wife bought Bundall’s Caffe Republic six years ago and, along with a more family friendly lifestyle, discovered a focus on food for nutrition.

“My wife and I shed 30 unwanted kilos each and smashed fitness goals along the way ... a couple of half marathons, a 55km trek, general wellbeing and stress management through a busy lifestyle,” he says.

“Amid all the confusing, conflicting advice out in the world now, it is crystal clear to us that a diet consisting of real food – avoiding processed, packet stuff, grains, refined sugars and dairy and embracing quality natural protein, plenty of vegetables, some fruit and good fats – is the best way to nurture ourselves and our kids.

“This is our version of paleo, it works for us and I use this philosophy at Caffe Republic where so many people come to us with different allergies or intolerances and find it unnecessary to alter the menu.”

Peter’s recipe for nourishing golden cauliflower soup is typical of what he calls “food with a conscience”.

“I use all organic ingredients in this soup where possible and the ginger and turmeric are great anti-inflammatories,” he says.

“I upgrade the meal by adding protein like stir-fried steak strips, garlic prawns or slow-cooked lamb shoulder.” INGREDIENTS: 1/2 head cauliflower 3 sprigs of fresh thyme 1 leek 1 clove garlic 1 carrot 1 stick celery 2cm ginger 2cm fresh turmeric 1L chicken bone broth 400ml can coconut cream 2tbs coconut oil Zest and juice of 1 lemon or 1 tbsp organic apple cider vinegar Himalayan salt and cracked black pepper to taste METHOD:

1. Chop cauliflower into evensized florettes.

2. Chop other veg in a food processor into very small but not pureed pieces. Add to a pot with two tablespoons of coconut oil. Slowly cook until soft – about eight minutes.

3. Add cauliflower and a good grind of salt, stir to coat (the cauliflower will turn yellow). Add stock to cover everything and simmer for 15- 20 minutes until cauliflower is tender but not total mush (overcooked cauliflower can have an unpleasant taste). Add the coconut cream and bring back to the boil.

4. Carefully blend in your food processor only half full so as not to spill, or use a stick blender.