Ingredients

  • 1 carrot, chopped
  • 436g 1 small cauliflower
  • 1 stalk celery, chopped
  • 1 courgettes (zucchini), chopped
  • 2 cloves garlic, crushed
  • 1 cm piece fresh ginger, finely chopped or grated
  • ½ tsp ground cumin
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 100g/ 2 drained roasted peppers (rinsed if stored in oil)
  • a good grinding of salt and black pepper
  • 80g sweetcorn
  • 4 large salad tomatoes
  • ½ tsp turmeric

Ready In 50 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Whizz the cauliflower up in a vitamix/food processor until fairly fine. Set it aside until you need it.
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Step 2

  • Saute the onion, garlic and ginger in the olive oil until the onion is soft and translucent.
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Step 3

  • Add the celery and carrots and saute gently until the carrots are tender
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Step 4

  • Next add the courgette and cook for another couple of minutes.
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Step 5

  • Spoon in the spices and mix well.
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Step 6

  • Pour in the cauliflower and mix until well coated in the spices.
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Step 7

  • Add the stock, cover and simmer gently for 15 - 20 minutes.
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  • Length: 20 minutes

Step 8

  • Add the peppers and sweetcorn and mix through.
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Step 9

  • Season with salt and pepper.1
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Step 10

  • Chop the tomatoes in quarters and add to the top of each dish as you serve it
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