2 portions 

Ingredients 

1 tbsp coconut oil 

200g leeks or 1-2 pieces, washed and cut in smaller pieces 

300g cauliflower, washed and cut in smaller pieces

300g chickpeas, precooked and rinsed 

2 cm ginger, pealed 

1-2 pieces of fresh thymes 

2 tsp dried turmeric 

Fresh grinded black pepper

1 organic gluten-free vegetable stock cube 

400-500 ml water 

8-10 fresh mint leaves

1 pinch of sea salt 

Dash of lemon juice 

How to  

1. Place leeks, cauliflower, ginger, coconut oil, thyme, stock cube, black pepper, turmeric, salt and water in a pot and bring to boil. 

2. Turn down the heat and let simmer for approx. 10 min or until vegetables are soft. 

3. Add fresh mints and pre cooked chickpeas and blend with a hand mixer until smooth. 

4. Taste and add more salt and pepper if needed and a dash of lemon juice to taste. 

5. Serve with sprinkled mixed nuts and seeds and Stig’s homemade nut and seed bread.  

Tips

This is an easy to make, anti-inflammatory soup that can be served both as a main course and as a starter. It has lots of fibre from the cauliflower and leeks and also includes plant based protein from the chickpeas. 

Health Benefits

Turmeric is a super powerful antioxidant. It’s anti-inflammatory, antifungal and antimicrobial. Curcumin is the key component in turmeric. Its health benefits are optimised when taken with black pepper as this increases the uptake.  It can also be taken as a supplement.

Cauliflower is high in fibre, antioxidants and phytonutrients. It’s also high in vitamins B6, C and K as well as potassium and folate. Good for your immune system!