This warming leek and turmeric soup has a lovely texture to it, and the roasted cauliflower garnish really brings it to life.
Prep time 5 minutes
Cook time 20 minutes
100g cauliflower, broken into very small florets
1 tsp olive oil
1 tsp ground cumin
1/2 medium onion, peeled and finely chopped
1/4 tsp turmeric powder
1 medium courgette, roughly chopped
1 large leek, trimmed and thinly sliced
500ml vegetable stock (or 2 tsp Swiss Vegetable Bouillon powder mixed with 500ml water)
handful fresh coriander leaves, to serve (optional)
freshly ground pepper
1. Preheat the oven to 240C/220C fan/gas 9.
2. Place the cauliflower on a baking tray, toss with half the olive oil and sprinkle with half the cumin powder. Season and roast for 10 minutes, turning halfway through.
3. Meanwhile, place the onion in a nonstick saucepan with the remaining olive oil and 1 tablespoon water and sauté over a medium–high heat for about 5 minutes, stirring from time to time.
4. Add the turmeric, courgette, leek, the remaining cumin powder and another tablespoon of water to the saucepan and cook for 5-7 minutes, stirring regularly to encourage the vegetables to cook evenly – they will wilt quite a lot.
5. When nicely softened, pour in the stock, bring to the boil and simmer for 10 minutes.
6. Remove from the heat and blitz with a hand blender until almost smooth – it is nice to keep a little texture. Season to taste and serve garnished with the roasted cauliflower florets and a little coriander, if using.
We strongly advise consulting your doctor before embarking on any diet plan. You should also discuss your medication if necessary. The Life Without Diabetes eating plan is not suitable if you are pregnant, breastfeeding or underweight.
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© Roy Taylor 2020. Recipes created by: participants on the diabetes reversal trial, Kathryn Bruton, Alison Barnes. Food styling: Clare Lewis. Styling: Sue Radcliffe.