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Warming, healthy winter soups

cauliflower.jpgThese simple, veg-packed soups make perfect warming winter lunches

Cauliflower and coconut soup

Serves 4

Ingredients

1 small onion, peeled and chopped

1 small garlic clove, peeled and chopped

3 tbsp (45 ml) olive oil

½-in. (1-cm) piece fresh ginger, peeled and grated

1 small cauliflower, washed and chopped

1⅔ cups (400 ml) water

⅓ cup (80 ml) coconut milk

Salt and pepper

To serve

1½ tsp gomasio

3½ tbsp (20g) cedar pine nuts

 

Method

Cook the onion and garlic in a little of the olive oil in a large saucepan over low heat, until the onion is translucent. Add the ginger and cook for 1–2 minutes, until golden.

Add the cauliflower and remaining olive oil and cook until lightly colored.

Pour in the water, bring to a boil, and season with salt and pepper. Lower the heat and simmer gently until the cauliflower is cooked. Blend with the coconut milk to make a smooth, creamy soup. Serve the soup hot in bowls, sprinkled with the gomasio and cedar nuts.

 

kale.jpgKing kale soup

Serves 4

Ingredients

1 small yellow onion, peeled and chopped

1 garlic clove, peeled and chopped

1 tbsp (15 ml) olive oil

1 medium-sized head broccoli (about 14 oz./400 g), washed and chopped

About 10 kale leaves, washed and shredded

3¾ cups (880 ml) water

⅓ cup (80 ml) coconut milk

Salt and pepper

To serve

Green scallion (spring onion) tops, washed and very finely chopped

Edible flowers, washed

Method

Cook the onion and garlic in half the olive oil in a large saucepan over low heat, until softened but not colored. Increase the heat to medium-high and cook for 1–2 minutes, until the onion is golden.

Add the broccoli and kale to the saucepan with the rest of the olive oil, season with salt and pepper, and cook for a couple of minutes.

Pour in the water, bring to a boil, and simmer until the vegetables are tender. Add the coconut milk and blend everything together to make a smooth, creamy soup. Serve the soup hot, topped with chopped scallion tops and edible flowers.

 

Extracted from Wild Recipes: Plant-Based, Organic, Gluten-Free, Delicious by Emma Sawko (Flammarion, 2020).

Photography © Greta Rybus