Fruits and Veggies Monday - Spicy Cauli & Carrot Coconut Soup

So even though Steemit disappeared off the face of the earth/ stratosphere and abducted our favourite FAVM; us mere mortals still had to keep the pots cooking!

We had our first spring rains last week and with it came a very cold spell with blustery winds.
Everybody I spoke to were either going through a bout of flu, or just getting over it.

Some fresh herbs and English Spinach straight from the garden, still wet from the rain.

What better than a Spicy Cauli & Carrot Coconut Soup to warm the cockles and clear the clogged sinuses.

Did you know that one serving of cauliflower has 100% of the daily recommended amount of vitamin C?
Other vitamins and minerals that cauliflower is rich in is Vit K, Calcium & Iron, Potassium as well as Magnesium.

Interesting to learn that orange carrots came about thanks to Dutch farmers in the 16th and 17th centuries; that's a very long time ago not so!
But believe it or not, purple, yellow, red and white carrots were grown long before that!

How many times did your mother or gran tell you to eat your carrots so you can see in the dark?

Gran was not so wrong as the Vitamin A found in carrots can prevent vision loss.
Carrots are also loaded with anti-oxidants which can reduce the risk of cancer and cardiovascular disease.
Beta Carotene is the Carotenoid that is found in carrots and is believed to reduce the risk of certain cancers, but ironically new studies proved that taking this in supplement form actually increases the risk of lung cancer in smokers!

As always, eating the real thing is a hundred times better as you cannot overdose easily on that now can you!

RECIPE

• 1 Onion diced
• 1 clove Garlic crushed
• 1-2 green Chilies
• 1 tsp Cumin
• 1 Tbs Masala
• 1 tsp Turmeric
• 2 heads Cauliflower broken into florets
• 6 med Carrots diced
• 1-2 cups English Spinach
• Parsley, Cilantro & Thyme
• 6 cups Vegetable Stock
• 1 can Coconut Milk

MAKING THE STOCK
Don't ever throw away vegetable peels if it's soup season as it makes the best veggie stock and can be frozen.
I used all the vegetable peels I could lay my hands on - onion skins, potato peels, garlic, carrots skins, the green off cuts of leeks, fresh rosemary, thyme and parsley as well as English Spinach stalks.
Sauteed it first in a little olive oil and then added water and seasoning and simmered it for about an hour, then strained it.

Making the soup
Sautee Onions, Garlic, Cumin, Masala & Turmeric in some Olive Oil, add Chilies, Cauli & Carrots and stir-fry to coat all veggies with the spices.
Add remaining herbs and Spinach plus stock and cook for about 30 min or till veggies is tender.

Place veggies in food processor, return to pot, add coconut milk and simmer for about 5 minutes.

Absolutely delicious and aromatic soup that was enjoyed by all!

A sincere thank you to the creator of #fruitsandveggiesmonday, @lenasveganliving and to our weekly host the lovely @plantstoplanks! Both these ladies are such an inspiration with their kind feedback and the amazing food coming from their kitchens!
A massive shout-out to that wonderfully talented artist @barbara-orenya for the gorgeous wonkies as well!
Thank you one and all for giving us this opportunity!
Check out this week's POST, follow the rules 100% and show us your fruits and veggies this Monday.

 

Original Content by @lizelle
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