CREAMY CAULIFLOWER AND 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

2 tbsp olive oil 1 onion, finely chopped 3 garlic cloves, chopped

½ tsp ground turmeric or 1 tsp fresh root, grated

1 large head cauliflower, cut into florets

150g Jerusalem artichoke, scrubbed, peeled and sliced 400ml tin full-fat coconut milk 600ml vegetable stock 2 tsp tamari sauce Freshly ground black pepper Handful fresh coriander leaves, chopped IN A large saucepan on a medium heat, gently fry the onion, garlic and turmeric in the oil for 5 minutes. Add the cauliflower and artichoke and stir everything well, then pour in the coconut milk, stock and tamari sauce. Bring to the boil, then immediately lower the heat and simmer gently for 15 minutes or until the vegetables are tender. Season with pepper to taste. Process the soup in a blender until it’s smooth. Serve with chopped coriander and a slice of flaxseed or sourdough bread.