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recipes Cracking Cruciferous Soup It’s like a meal title from a Dr Seuss book, and it’s cracking in more ways than taste. How’s 20 minutes in the making and $14 dollars to feed four people a delicious organic meal? Soothing, restorative and warming. I love the ‘stick mix’ method of soup making when you’re strapped for time – you don’t need to chop anything with precision, as it’s all about to be puréed. This soup forgives you, just get everything in the pan already and enjoy! 50g butter (or coconut oil if you’re dairy free) 1 medium sized red onion, rough chopped 3 medium sized leeks, rough chopped 3 cloves of garlic, peeled and smashed, no need to chop 600g cauliflower, roughly chopped 1 small head of broccoli, rough chopped ½ bunch of black Tuscan cabbage, rough chopped (or 2 handfuls baby spinach, or 4 chard/spinach stalks) 1.25 litres chicken stock (or vegetable stock if you’re vegan/vegetarian) 2 sprigs thyme 1 teaspoon Celtic sea salt (or pure salt of some kind, just not man made) ½ cup of additive free pouring cream or coconut milk (this is optional. It will add body, creaminess and a ‘stick to your ribs’ nourishment if you’re super hungry) Pop butter in the pan with the leeks and onion and soften until slightly golden. Add the garlic, vegetables, thyme and salt and sauté for a minute or two. Then top with the stock. Cook for 10 minutes, then turn off the heat and blitz with your stick mixer, adding the cream/coconut milk at this point if you’re adding it. Taste and season with salt and pepper as you like.

For more recipes and tips on living a healthier, happier life, go to Cracking Cruciferous Soup 65

Slim magazine online version 2015  

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