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    3 days ago by brownpapernutrition For my little pasta lover - Jet and all the pasta lovers in my life aka basically everyone. This RAINBOW PASTA is too easy not to make, and the lovely quinoa rice (gluten free) rainbow pasta shapes make it all the lovelier. Beautifully balanced in macronutrients and flavour, and ace because whilst you can eat it hot it’s also absolutely yummo as a pasta salad served cold. Been a feature in lunchboxes for us too, as a change to sambos and other more picky / small food type items. HOW PRETTY IS IT THOUGH? recipe just below for you, can
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  • PEANUT BUTTER CHOCOLATE  Id say treat yoself cos its
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CAULIFLOWER SOUP

GF : DF : SF : V : VG

Serves 4

This cauliflower soup can completely change flavour from one bowl to the next based on the spices, toppings, additional proteins or vegetables added to it.

Try…
+ toasted corn and smoky paprika
+ shredded blanched kale and herbs
+ poached shredded chicken, chilli and coriander
+ chickpeas, cumin, chilli, ginger and mint

Eat some, freeze some and top diversely each time! Over to you!

Ingredients:

1 (440g) leek, finely sliced
2-3 stalks (200g) celery, sliced
3 cloves garlic, finely sliced
2 tablespoons grapeseed oil
1/2 head of cauliflower (650-750g), florets and stalks roughly chopped
1 litre vegetable stock
Salt and pepper to taste

Method:

Heat the grapeseed oil in a medium saucepan. Saute the leek, celery and garlic for 3-4 minutes. Add in the cauliflower and sauté a further 3 minutes. Cover with the vegetable stock and bring to the boil, then reduce heat and simmer 15 minutes. Blend the soup well and season to taste and top with your choice of delicious extras.

Topped with toasted corn and paprika in the image here and a slice of Vic’s Corn Bread find the recipe here.

Category

Mains

Tags
dairyfree, glutenfree, healthysoups, soup, sugarfree, vegan, vegansoup, vegetariansoups, wintersoups, winterwarmers
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