This vegan, super-fast immune-system boosting recipe does not actually require any cream: here’s how!
Apparently we’re set for the coldest February on record (the whole of the UK that is, not just Southampton) so I thought it only my duty to share with you yet another of my favourite winter warming recipes!
It’s been a huge hit with many personal training clients, attendees of Boot camp and was very much loved by everyone at one of my Nourish at Home Nutrition workshops last year. Every day is a step closer to my kitchen finally being completed, and as soon as this happens I’ll be more than excited to bring you the next workshop! So please remember to subscribe to my blog to be the first to hear about it 😉
Anyway, onto the recipe where we all hail the mighty cauliflower! This antioxidant-rich powerhouse is often overlooked as an immune-system booster, I expect because of it’s lack of vibrant colours. So you may well be interested to know that not only does one cup of cauliflower contain 77% of your vitamin C RDA, 20% of vitamin K and 10% of vitamin B-6 and folate it is also super-rich in niacin, iron, calcium and magnesium.
I love this recipe as it’s so fast and simple to make (only FOUR ingredients!) I often enjoy it as a filling lunch between personal trainer client sessions. I make a huge batch which lasts about 3 days in the fridge and it can also be divided up into portions and frozen.
The inclusion of the high-protein coconut milk also makes it tastes so creamy and indulgent, it’s hard to believe it’s 100% vegan and doesn’t actually contain any cream! I hope you enjoy it as much as my personal training clients and Bootcampers do 🙂
- 1 large organic cauliflower
- 2 cups organic vegetable stock
- 4 bay leaves
- 1 cup organic coconut milk (made with creamed coconut)
- Salt, black pepper and cayenne pepper to taste
- Handful watercress to garnish
- Chop the cauliflower into small florets and add to a pan.
- Add the vegetable stock and bay leaves and cook on a medium heat until boiling.
- Turn the heat to a simmer and cover.
- Turn heat off when cauliflower has softened and remove bay leaves.
- Blend in your blender or with a hand-held blender until smooth
- Add the coconut milk, mixing well.
- Add salt (if needed) black pepper and cayenne to taste
- Garnish with watercress