1 onion, chopped
1-2 cloves of garlic, chopped
1 fresh chilli, chopped or chilli flakes
1-2 sticks of celery, chopped
Small piece of turmeric, chopped
1/4 of a bar of creamed coconut
Handful or feta cheese, crumbled or shredded coconut for a vegan option
2 large handfuls of Aduki beans, soaked overnight
Pink himalayan or celtic sea salt
1 TBSP of organic, raw, virgin coconut oil
Vegetarian stock cube
In a large pot, fry off the onions until translucent in the melted coconut oil then add in the chilli, garlic and turmeric.
Add in the cauliflower and broccoli, including the stalks and cauliflower leaves* and then cover with good quality water.
Add the stock cube, salt and pepper and allow to simmer on a medium heat until the vegetables start to soften.
In the meantime, boil the aduki beans in some water for roughly 30-40 minutes or until soft.
Add the creamed coconut into the soup and allow to simmer for a further 5 minutes.
Take the soup off of the heat and allow to cool a little before blasting in a food processor.
Top with the Aduki beans and feta cheese or shredded coconut and serve.
•Tip: Cauliflower leaves are one of the richest sources of calcium in vegetables and are also full of iron so use them in your soup for added nutrition
Tip: The Aduki beans add protein into the meal and as a vegetarian, its important to add protein into each meal.