A super healthy recipe for Cleansing Cauliflower Soup – meat, gluten and dairy free

1 large cauliflower, cut into florets
1 leek, chopped
2 cloves garlic, crushed
1.5 L veggie stock
1/2 cup cashews
2 tbsp cold-pressed, organic olive oil
8 sage leaves

How to
Heat 1 tbsp olive oil in a large pot over medium-heat.

Add the chopped leek and garlic and cook for 4-6 minutes or until softened.

Add the cauliflower, cashews, stock and a generous pinch of salt and pepper and bring to the boil.

Once boiling, reduce to a simmer and cook for 20 minutes, or until cauliflower has softened. Remove from heat and cool slightly.

Using a stick blender or food processor, blend soup until thick and creamy.

Heat a smaller frying pan over medium-heat and add 1 tbsp olive oil. Once hot, carefully dip one sage leaf at a time into the oil until crisp (only 2-3 seconds). Transfer with a fork to paper towels and sprinkle with salt.

Recipe created by Jessica Sepel, a qualified Sydney nutritionist, health blogger and wellness coach. She is the author of several eBooks, including the JSHealth Detox Plan and The Clean Life. Visit www.jessicasepel.com for more recipes, nutrition advice and wellness inspiration.

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