Makes: 3-4 bowls Prep and Cooking: 30 minutes
Ingredients:
- 1 medium sized cauliflower
- 1 medium sized parsnip
- 200g pak choi or red cabbage
- 150-200g mushrooms
- Half medium sized leek
- Handful of sprouted seeds (optional)
- 1 ripe pear (optional)
From the cupboard:
- cooking oil
- Paprika
- Black pepper
- Dried garlic
- Nutmeg
- Mild curry
- Soy sauce
- 30-40g mature cheddar (optional)
Method:
- Chop the cauliflower, parsnips and leeks and stir fry in a cooking pot with salt, black pepper, nutmeg and mild curry.
- Add boiling water and cook until the vegetables softens
- Blend the soup. Add grated cheddar and mix until it melts.
The stir fry
- Chop the mushrooms and stir fry in a pan. Add a bit of salt to take the water out of them. When they shrink a bit add chopped pak choi stalks and keep stirring.
- When stalks soften add chopped pak choi leaves and the sprouted seeds. Keep stirring for a minute or two. Season with paprika, dried garlic and soy sauce.
- Take the stir fry from the stove and add cubed pears.
Serve the soup with a portion of the stir fry dipped into the bowl.
Recipe design by Pavlina