Cauliflower Stew

Henrietta Norton BSc, Dip NT, MBANT, AFMCP Co-founder of Wild Nutrition and Nutritional Therapist.

Ingredients

1 onion
1 tsp. of fennel seeds
½ a red chilli chopped finely
1 leek thinly sliced
½ small cauliflower (using only the florets)
1 celery stick, thinly sliced
1 parsnip, peeled and finely diced
1 pint of water with a tablespoon of honey
1 tbsp. of freshly chopped thyme

A nourishing stew of mineral-rich vegetables to encourage the elimination of toxins from the gut, kidneys and liver.

Instructions

Wrap the onion in tinfoil and bake in the oven at 180c for 30 minutes until starting to soften. Put all of the ingredients including the baked onion in a pan and cover with the water and honey. Bring to the boil and then simmer for 15 minutes until tender. Season with white pepper and sea salt. Either blend, adding some more water or fresh chicken stock and fresh thyme leaves, or enjoy the rustic nature of a hearty textured soup!

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