Gluten free - grain free - dairy free - refined sugar free - egg free - nut free - vegetarian
This soup is wonderfully thick and 'creamy', without any cream! Soup is one of my go-to meals when it needs to be easy. I love that you can just throw everything in a pot, let it cook a while, blend it up and voila- an yummy, nutritious meal. My other regular, go-to soup recipe is Sweet Potato Chorizo Soup. I also love a good Pea and Ham Soup, and when I need a comforting, immune-boosting soup, I never go past this Chicken and Corn Chowder.
That being said, this soup recipe has one extra step if you have the time, and believe me, it's worth it. Roast the cauliflower! If you need to be quick, you can just boil it up in the stock with the rest of the ingredients, but if you are able to roast it first, DO IT!! It gives the cauliflower such a lovely, nutty, caramalised depth of flavour that boiling along won't give it.
I usually serve this soup with some home made garlic bread, and I find it's enough for our family of 4 for 2 meals. I freeze half of it for another day when I need a super quick meal.
Gluten free - grain free - can be dairy free - refined sugar free - egg free - nut free - vegetarian
This is a recipe I created after a friend described some amazing Vegetarian Nachos she ate from a food truck! Took me a couple of trials to get the balance of flavours right, by my whole family loves this (although that could be more to do with the fact that it's a treat to have chips for dinner!).
You don't have to put cheese on top- it's still super yummy without it, especially if you serve it with guacamole! I fry up all the ingredients in the pan, put some cheese on top and place under the grill (broiler) to melt the cheese. I serve it with corn chips on the side. I'm not a fan of putting it all in a dish with the chips under the filling and putting it in the oven- I don't like the soggy chips on the bottom and the burnt chips sticking out at the top! Up to you, though! We use plain corn chips (ingredients should be just corn, oil and salt), and organic if possible. Blue corn chips can be a fun change- whilst quite normal in America, they haven't become as popular in Australia. These are also made with another American-staple : Black Beans. These are not common on Aussie supermarket shelves, but I get mine from my local organic food store. If you struggle to find them, use Kidney Beans.
If you don't want to use cheese or corn chips, this is also a really nice meal served over brown rice.
I find this is enough for two meals for our family of 4. I freeze the second portion for later for a quick and easy meal.
Gluten free - dairy free - refined sugar free - nut free - egg free - vegetarian
This is a quick-and-easy post for you today...something that I've thrown together a few times (no doubt a little differently each time) that I thought I'd write down for you. The original inspiration came from something my little sis' threw together one night when we were visiting, but I've added and subtracted to make it my own.
In case you haven't picked up on it by now, Sweet Potato is my all-time favourite vege, and I'm always keen to try it out in new ways. You can also find my Sweet Potato Soup and Sweet Potato Bake on the blog. This recipe is boiled! It has lots of lovely immune boosting properties, with coconut oil, garlic and ginger, and lots of yummy veges. You can serve it as a complete meal, or with some cooked meat on the side (crumbed chicken or fish, sausages, steak, or pork chops would be my pick).
Ingredients (for a main dish for 4 people)