Cold nights filled with runny noses and chesty coughs call for warming and delicious soups. This recipe not only pleases the taste buds, but is a nutrient powerhouse, offering up a number of anti-inflammatory spices and vegetables, helping you to fight off those nasty winter bugs.

Roasted Cauliflower, Turmeric & Carrot Soup

Ingredients:

Small head of garlic

2 large carrots

Half a head of cauliflower

Olive oil

Salt

1 red onion

2 tsp. crushed ginger

1 tsp. garlic

1 ½ tsp. turmeric

½ tsp. chilli

1 tsp. ground coriander

1 tsp. curry powder

1 cup of coconut cream

1 cup of water

Method:

Chop vegetables and spread on a baking tray along with garlic. Drizzle in olive oil and season with salt. Bake at 180 degrees for 30 minutes.

Add to large soup pot a splash of olive oil, chopped red onion, crushed ginger, crushed garlic, tumeric, chilli, ground coriander and curry powder. Fry this off and add 1 cup of coconut cream and 1 cup of water.

Add your roasted veggies to your pot and allow to sit on a rolling boil for 10 minutes.

Add this to a blender, food processor or simply use a stick blender. Season with salt and pepper and adjust spices to taste. You may also like to add more coconut milk/water if you want it to be thinner.

Serves 2

Hannah is the owner of Real Rad Food and a plant-based chef who specialises in custom-made raw cakes and deserts. Along with this, she has a passion for recipe developing, food styling and photography. Her goal is to encourage others to live a more mindful and conscious life that thrives on delicious, flavourful and nourishing plant-based food. Contact Hannah on 022 304 2330, email hannah.mellsop@hotmail.co.nz or visit her Facebook page Realradfood.