Sarah Craven Photography

I have been looking forward to the cold weather. I’m a winter baby, I love a heart meal but this year in particular I’m excited because I’m a new me. A fitter, healthier version of what I was last year. I’ve learnt from previous winter mistakes of overindulging, excusing one meal, punishing myself through a workout, detoxing after a week of fructose hell to now not having one fall back nor craving of need to ‘carb up’ smash a desert or finish that bottle of red.

A great way to stay nourished and build your immune system is to make sure you are ritually drinking good quality bone broth, eating wholesome fermented foods and downing a daily probiotic.

Let’s start the cold snap with soup. A warming Indian spiced (inspired by Pete Evans Paleo Chef) Cauliflower & Sweet Potato Soup.

Take 1 Whole Cauliflower and cut florets
Peel and chop 1 Large or two medium Sweet Potatoes

Pop in a roasting tray with a couple of Tbsp of coconut oil.

Pop in 180c (350f) oven

In a food processor, grinder or mortar and pestle add lightly toasted a Pete a Evans Garam Masala Spice Mix;

Take 1/3 of it and add to cauliflower and sweet potato in oven. Continue to roast until veggies are tender or can be stabbed and not cling to the knife.

Heat 750 ml broth in pot and add veggies and another 1/3 of spice mix, 1/2 tsp cayenne pepper, 1 tsp black pepper.

Simmer on low until veggies break apart.

Blitz with hand beater

Serve with Krispy Turmeric Kale chips and extra roasted cauliflower and a sprinkle of fresh coriander.

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