Lighten up your meals with these delicious, healthy recipes from Nutritionist, Christine Bailey.

A soothing dairy-free soup with a little spicy kick from garlic and chilli. The soup can be prepared in advance and reheated.

Serves 4

Preparation time: 10 minutes

Cooking time: 20 minutes

Ingredients:

• 1tbsp olive oil
• 1 onion, finely chopped
• 3 garlic cloves, roughly chopped
• 1 red chilli (optional), deseeded and diced
• ½ tsp turmeric
• 1 large head of cauliflower, cut into florets
• 400g can coconut milk
• 600ml vegetable stock
• 2tsp tamari soy sauce
• Freshly ground black pepper
• 1 handful of coriander leaves, chopped, to garnish

Method:

• Heat the oil in a large pan over a medium heat and gently fry the onion, garlic, chilli if using, and turmeric for five minutes. Add the cauliflower florets and stir to coat in the oil.
• Pour in the coconut milk, stock and tamari. Bring to the boil, then lower the heat and simmer gently for 15 minutes or until the cauliflower is soft.
• Process the soup in a blender until smooth. Divide into bowls and sprinkle with chopped coriander leaves.