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Warm up your winter cleanse with soup

14/01/2016 by Kate in Recipes, Soups 0

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‘Balti’ spice is simply a mix of spices used in Indian cooking. Spices can be great for nourishing the digestive system, so adding them to your cooking is an easy way to improve your diet.

 

This recipe is from our Ultimate Soup Cleanse, a very nice way to bring things back into balance and warming at the same time. It’s good to take a bit of time to restore, I’ve been having soups for lunch most days since the new year, and they seem to be becoming a habit. Now if I could just add swinging around a kettle bell as often…

 

SERVES 2 (214 kcal per serving)

For the balti spice:

  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1/2 tsp fenugreek seeds
  • 1/4 tsp chilli flakes
  • 1/2 tsp ground turmeric
  • 1 tsp paprika

FOR THE SOUP:

  • 2 tbsp olive oil
  • 1 tsp Balti spice mix
  • 1 small or 1/2 large cauliflower (approx 500g), cut into very small florets
  • 200ml hot vegetable or chicken stock

First make the balti spice. Grind the cumin, coriander and fenugreek seeds with the chilli flakes in a spice grinder or pestle and mortar. Mix with the ground turmeric and paprika. Transfer to an airtight jar as you can keep the spice mix for months to use with other soups and vegetables. To make the soup, heat the olive oil in a heavy-based pan and add 1 teaspoon of the spice mix. As the aromas are released, after about 30 seconds, add the cauliflower florets and stir through the spiced oil. Sauté the cauliflower for a couple of minutes before adding the hot stock. Bring to the boil and then reduce the heat. Check the cauliflower is cooked but still has a little bite. Switch off the heat.

 

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To serve, ladle the soup into bowls and top with a spoonful of saffron yoghurt (simply soak a pinch of saffron in a couple of tablespoons of just-boiled water and add to Greek yoghurt).

From The Ultimate Soup Cleanse, available from Amazon

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