Roast Cauliflower Soup and the Best Gluten Free Bread ever!



Roast Cauliflower Dhal Soup

A delicious quick winter warmer filled with immune boosting herbs and spices!


1 head of cauliflower, cut into florets

2 tbsp melted ghee, butter or coconut oil

3 cups vegetable stock (I like Pacific Foods Organic Vegetable Broth)

3 cups filtered water

1 cup red lentils, rinsed

1 brown onion, finely chopped

4 garlic cloves, crushed

3cm piece of ginger, finely grated

3 tsp turmeric

1 fresh birdseye chilli, deseeded and chopped

Greek yoghurt to serve

Tarka (optional topping)

2 tbsp ghee, butter or coconut oil

1 tsp cumin

1 tsp black mustard seeds

1 cinnamon stick

12-14 curry leaves

1 onion, thinly sliced

2 garlic cloves, crushed

1 fresh chilli, deseeded and chopped

1 lemon, rind finely grated, juiced


Preheat oven to 220 degrees, line a baking tray with paper and place cauliflower florets on tray. Drizzle with ghee and season. Toss to coat and roast for 20 mins until golden. Meanwhile, place the stock and water in a saucepan over high heat and add lentils. Bring to boil and discard foam. Stir in onion, garlic, ginger, turmeric and chilli.  Season and simmer for 30 mins until lentils soft. Remove from heat and add cauliflower. Add half of the tarka and blitz with a stick blender, or blend in batches. To make the optional tarka topping, cook cumin, mustard seeds and cinnamon in ghee for 1 minute and then add curry leaves.  Add onion and cook for 5 minutes until soft. Add remainder of ingredients and cook for 2 minutes.  Add remainder to the top of soup with yoghurt to serve.

(adapted from


Paleo Bread

Filled with delicious healthy fats and fibre, just try and stop at one piece! Delicious for a protein packed breakfast too.


300g almond meal

15g desiccated coconut

40g linseeds

1/4tsp salt

1 1/2 tsp bicarbonate soda

5 eggs

50g coconut or olive oil

35g honey or rice malt syrup

15g apple cider vinegar


Preheat oven to 180 degrees and line a loaf pan with baking paper. In a food processor, blender or thermomix, blend almond meal and coconut until finely ground. Add linseeds, salt and bicarb and blitz quickly. Add remainder of ingredients and blend until combined. Pour into pan and bake for 45 mins until golden. Serve warm with soup!

(adapted from




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