COOKBOOK: Woman’s Day, July 2005

I was told that this was the best soup they’ve had in a long time! I have to tell you that my family is not a soup-family. They prefer any other dish before soup so this was not only surprising but a real compliment.

Let me tell you about cauliflower! It gives you……

100% of the daily recommended amount of vitamin C.

  • About a quarter of your daily vitamin K.

  • 2% of your daily calcium and iron.

  • 6% of your daily potassium.

  • More than 3 % of your daily magnesium.

Cauliflower is a heart-friendly vegetable thanks to a plant compound called sulforaphane. Acting as an antioxidant, sulforaphane reduces the inflammatory damage caused by oxidative stress, a process which plays a central role in the development of heart disease. There are many more reasons as to why this is such a healthy vegetable to introduce to your diet. This is an easy and absolutely delicious recipe to start with. Hope you enjoy


Serves 4-6

40g butter

1 large eek, rinsed and sliced

1.5k cauliflower, trimmed and cut into florets

4 cups of chicken stock

2 cups water

Salt & pepper

Handful of chives , plus extra for garnish


1 x 400g packet naan bread

40g butter, softened

1 tablespoon curry powder

Cook your cauliflower by boiling for 15mins or in the microwave (add a few tablespoons of water) for 7 mins on high.

Melt butter in a deep pot. Add the leek , add salt & pepper and mix well. Fry for a minute, then add drained cooked cauliflower. Add chicken stock and water. Add chives and combine. Do a taste-test to see if it needs a little extra salt & pepper.

Bring the soup to boil, simmer for 15-17mins and remove from heat.


You can use a hand held electric blender which will have a soup attachment. Place the blender in the soup and carefully swirl until texture is smooth.

You can use a stand up blender. You will need to add batches of the soup, blend them until smooth and transfer it back into the pot until ready to serve.

Line a flat oven tray. Place the naan bread over the paper. Spread butter and sprinkle the curry powder. Place in grill ( please note: keep an eye on them and take them out when you see they start getting colour)

Serve soup in bowls and garnish with some chives


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