Hi all, Happy New Year.
I know I’ve been quiet over here and I’ve not posted a recipe for a while, but I accept that I’m in full on winter mode lol. We are nature after all. I’ve been binging on Peaky Blinders, wrapping up cosy and going at whatever pace I feel like, and I’m cool with that.
You know how it’s tradition to set New Years Resolutions, when actually January is probably the hardest month of the year to start something in my opinion. For a start off it’s really cold and it’s a big jump to go from eating lots of food which mainly includes sugar, drinking lots of alcohol and busy times visiting family and attending parties over Christmas.
So just have that in mind when you’re beating yourself up for eating a cake or you didn’t feel like going to the gym. Give yourself a break.
By all means set your intentions, take those steps forward every day and add things in, but remember that we are in the middle of winter!
Now then, the recipe..
I totally forgot to share this Curried Cauliflower and Parsnip Soup with you before Christmas, so it’s now my first recipe of the year.
I do love soup in the winter as it’s so easy, warming and nourishing.
What you need:
- pint + 1/2 veg stock
- can of light coconut milk
- 2 cloves garlic
- 3 parsnips
- curry powder – I used medium
- black pepper
- pinch of salt
- coriander for topping – optional
What to do:
Chop and roast the parsnips in a little oil in the oven for about 40 minutes..
In a sauce pan, saute the onion and garlic for a few minutes, add the cauliflower florets and saute for a couple for minutes. Add the turmeric, cumin, curry powder, salt and pepper. Mix well for a few minutes. Then add the coconut milk and veg stock and simmer for 45 minutes.
Add the parsnips, then allow to cool before blending. (Don’t blend hot liquid)
Heat up once blended until smooth and serve.
P.S – If you are on Instagram I share recipes throughout the day daily.. #tanyashealthyliving