Watercress and Cauliflower Anti-Allergy Soup

Serves 2

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About this recipe

Both Watercress and Cauliflower are cruciferous vegetables rich in isothiocyanates with incredible health benefits that range from anticancer properties to preventing osteoporosis as well as potentially reducing allergy symptoms. The garlic adds sweetness to the soup and cuts through the bitterness of watercress.

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Ingredients

250g Cauliflower thinly chopped
500mls boiling water
2 cloves Garlic finely chopped
2 stalks Spring Onion finely chopped
2 tbsp Extra Virgin Olive Oil
150g Watercress roughly chopped

Instructions

BOIL thinly chopped cauliflower in well seasoned water until soft and a bit mushy.

SAUTÉ garlic and spring onion for 2 mins until browned in a large saucepan with olive oil on medium heat.

ADD a large bunch of watercress until wilted (only takes about 60secs).

ADD the cauliflower and water to the saucepan mix through.

BLITZ all ingredients in a food processor until smooth or with a stick blender in the pan.

You’ll be left with a vibrant soup.

DRIZZLE with Extra Virgin Olive to finish.

View Watercress and Cauliflower Anti-Allergy Soup

Meal type: Lunch, Snacks, Soup

Diet type: Dairy Free, Gluten Free, Vegan, Vegetarian

Time: 20-40 mins

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For the pickled onion :
20 ml apple cider vinegar
20 ml boiling water
1 tbsp maple syrup
1 tbsp cumin seeds
1 small red onion, thinly sliced

For the tacos:
1 tbsp olive oil
2 garlic cloves, grated
½ tsp chilli
1 tsp paprika
1 tsp cumin seeds
300 g button mushrooms, cleaned and thinly chopped
160 g tomatoes, chopped
1 tbsp soya sauce
4 hard taco shells
1 medium avocado (200 g), mashed
10 g fresh coriander, to finish

1. Preheat the oven to 180°C Fan/ Gas 6.
2. Place the apple cider vinegar, water, maple syrup and cumin seeds in a medium size bowl. Season with salt and whisk until maple syrup and salt are fully dissolved.
3. Add the onion and allow the mixture to cool completely.
4. Heat a large pan over a medium-high heat and add the olive oil.
5. Add the garlic, chilli, paprika and cumin seeds and cook for 30 seconds until fragrant.
6. Add the mushrooms and stir for 5 minutes until lightly browned. Add the chopped tomatoes and cook for further 5 minutes, until the majority of the moisture has evaporated.
7. Add the soya sauce, season with black pepper and stir for 1 more minute.
8. Place the taco shells in the oven for 2 minutes and when warm, transfer to a serving plate. You can fill them up with the mushrooms and top with pickled onion, avocado and coriander or lay everything out in separate plates and let everyone help themselves.

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Ital style vegetables with spicy almond sauce

160g red pepper, sliced
160g sweet corn, sliced off the cob
1 red onion, finely sliced
1 tsp cayenne pepper
1 tsp allspice
½ tsp ground cumin
½ tsp ground coriander
Salt and pepper
1 tbsp olive oil
160g spinach leaves, roughly chopped

For the spicy almond butter sauce
2 tbsp almond butter
1 tbsp soy sauce
1 tsp honey
Juice of ½ a lime
¼ tsp cayenne pepper

1. Preheat the oven to 180C (160C fan).
2. Put the red pepper, sweet corn and red onion onto a baking tray. Add the spices and a big pinch of salt and pepper, then drizzle over the olive oil. Toss to coat the veggies in the spices, then roast for 15 minutes or until starting to char in places.
3. Meanwhile, combine all the sauce ingredients in a bowl with a splash of water and whisk until smooth.
4. Once the veggies are done, muddle in the spinach leaves and serve between two bowls, drizzling over the sauce.

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