This soup is awesome because it’s deliciously creamy thanks to the cauliflower and it’s a fantastic dose of nutrients.
Cauliflower and butternut pumpkin are full of cartenoids and so make a great cancer prevention/fighting duo. Cauliflower is also full of antioxidants, fiber and B vitamins, including folic acid. Butternut pumpkin is fantastic for digestion and provides a good dose of vitamins A and C, potassium and magnesium.
The little bit of spice gives it a nice kick too. My toddler enjoyed this which made me happy as it gets his little taste buds acquainted with spicy flavours.
- 1 onion, peeled and halved
- 20g of coconut oil (or butter)
- 1.5 teaspoon of green curry paste (or any paste that you have handy)
- 600g pumpkin, roughly chopped
- 400g cauliflower, roughly chopped
- 1 tablespoon of Thermomix Vegetable Stock Concentrate
- 500g of water
- Place onion in Thermie bowl and chop 5sec/speed 7.
- Add coconut oil and curry paste. Cook 3min/Varoma/speed 1.
- Add vege stock and water. Cook 20min/100deg/speed 2.
- Blend for 1min/speed 9 (taking care to gradually increase speed).
- Serve with cracked pepper and dash of salt if desired.
I had coriander leaves left over after making green curry paste so I threw this together for lunch. It’s pretty tasty and bubs liked it too which is great as this soup is a powerhouse of fibre and nutrients!
Sweet potato is rich in vitamin B6 – which helps to keep our arteries and blood vessels flexible and healthy, and allowing blood to flow freely. It’s also rich in beta-carotene (vitamin A), an important antioxidant that is not only useful in the prevention of several different types of cancer, but also helps to protect our skin from sun damage, plus it’s an excellent nutrient for eye health. Furthermore, the humble sweet potato is rich in vitamins C and E which play a huge role in the health and beauty of skin and hair.
Lentils are high in fibre which helps to reduce blood cholesterol and prevents our blood sugar levels from rising, whilst also providing slow-burning energy. Lentils are also packed full of iron and folate (great for pregnant or lactating ladies and growing children!)
- Handful of coriander leaves
- Handful of basil leaves
- 300g of sweet potato, roughly chopped (peeled)
- 1 carrot, roughly chopped
- 100g dried lentils
- 2 tbsp of TM vegetable stock
- 1L of water
- Salt and pepper, to taste
- Place coriander and basil into Thermie and chop 5 seconds/speed 7.
- Add sweet potato, carrot, lentils, stock, water, salt and pepper. Cook for 25 minutes/100 degrees/speed 1.
- Puree until smooth/speed 7 (about 40 seconds).
- Serve with some freshly grated Parmesan cheese (if desired).
Add 1/4 teaspoon of chilli powder and 1 teaspoon of cumin for some spice.