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  • Zucchini pasta peas almond pesto caperberries feta spinach and lotsssssss
    2 days ago by brownpapernutrition Zucchini pasta, peas, almond pesto, caperberries, feta, spinach and lotsssssss of herbs winner dinner - quick easy nutritious. Going to show you how to make it on my stories now so get ya mitts ready ‍ Trying to video more how tos for you - RECIPE REQUESTS? Hope you’ve had a lovely start to the week my friends - love Jacq  #vegetarian   #meatlessmonday   @scanpan_australia 
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WINTER STAPLE : CAULIFLOWER SOUP

This here is the base soup for the cold months to come. The master cauliflower soup can completely change flavour from one bowl to the next based on the spices, toppings, additional proteins or vegetables added to it.

Cauliflower is one of the more diverse vegetables in the cruciferous family (other members include kale, collards, radish, turnips, arugula, broccoli, watercress, brussel sprouts, wasabi, bok choy, cabbages and daikon), it’s deliciously creamy and not dissimilar to the taste or texture of potato when in a soup such as this.

However it has mountains more nutrition than potatoes. Primarily, it contains compounds known as GLUCOSINOLATES. When we eat foods containing glucosinolates, they break down to smaller compounds, which our bodies LOVE to use in a protective fight mode. These smaller compounds have been shown to have:
+ Antibacterial and antiviral properties
+ Anti-inflammatory effects
+ A role in deactivating carcinogens
+ A role in protecting cells from DNA damage
+ Promoting effects in both phases (P1 and P2) of liver detoxification pathways

Enough to sell you into cauliflower soup for the winter? Now have a look at some of the options for toppings and then you’re off to cook your first batch. Eat some, freeze some and top diversely each time.

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

Now time to you get your hands in the kitchen…

MASTER CAULIFLOWER SOUP

GF: DF: SF: V: VG

Serves 4

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

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

Jacqueline Alwill

Jacqueline Alwill, is an accredited nutritionist, author, founder of Brown Paper Nutrition and recently launched vegetarian meal delivery service Brown Paper Eats She is passionately committed to improving the health and wellbeing of individuals and families. Jacqueline is mum to her 8 year old boy - Jet.

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