Nourishing Carrot & Cauliflower soup

With winter upon us - I'm all about my soups. This one packs in some turmeric which has fantastic anti-inflammatory properties, great for the immune system. Though it is difficult to get enough of the active ingredient - curcumin - in turmeric powder, it still has great health benefits and adds a beautiful colour as well as gentle sweetness. I've packed this soup with heaps of veg as well to maximise the variety of vitamins and nutrients. 

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NGREDIENTS:

- 6 carrots chopped
- 3 garlic cloves
- 2 tbsp brown rice miso
- Half a cauliflower
- 1 tbsp turmeric
- 2 tbsp tahini or almond paste (makes it nice and creamy)
- Handful of chives, chopped
- Bunch of basil, chopped (or pesto if you have any
- Salt and pepper


METHOD:
Put ALL ingredients in a slow cooker or in a giant pot in low heat with enough water to cover. Simmer for 4-5 hours. Blend until smooth and serve with a dollop of tahini or Greek yoghurt if you can tolerate dairy and fresh herbs.

Pictured served with cooked quinoa, mung bean sprouts, coconut flakes and buckwheat. 

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