This is a recipe I adapted from Slimming World’s Little Book of Soups and it has become a menu staple of my good weight loss weeks. It’s packed full of flavour and antioxidant goodness and served with a hunking slice of homemade sourdough (within your cals / syns / points obviously) it’s a treat of epic homemade proportions. It freezes like a dream and is a great flask option on colder days. Although who am I kidding?! Ain’t nobody taking a flask anywhere right now. But bear it in mind for those post-Covid chilly autumn/winter days when you need something warming at a moment’s notice.
One of the things I love most about this recipe is how uncomplicated it is. Sometimes there are so many ingredients in a new recipe it makes it daunting to try, especially if the spices are difficult to get hold of. But with this recipe the only thing I didn’t have on hand when I first tried it out were the nigella (black onion) seeds and while I ordered mine from Buy Wholefoods Online they were also readily available at my local Sainsbury’s.
Another bonus is it’s so versatile. Serve a generous portion on its own for a warming lunch or serve it with rice for a hearty dinner. A generous slice of sourdough or homemade naan breads are also a delicious addition if you have the cals / syns / points to spare. Yum, yum, yum!
Be sure to tag me in your Instagram pics / stories if you try this and let me know what you think in the comments below.
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Until next time, stay healthy!
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Goan Potato & Cauliflower Soup
Ingredients
- 1 large onion, diced
- 2 tsp nigella (black onion) seeds
- 2 garlic cloves, minced
- 1 red chilli, finely diced (or green)
- 250 g potatoes, diced
- 500 g cauliflower, cut into bitesized pieces
- 2 vegetable stock pots (or equivalent to make 1 litre of stock)
- 250 g Savoy cabbage
- 500 ml plain soya yoghurt, unsweetened
- Salt and pepper
Instructions
- To a large saucepan add the onion, nigella seeds, garlic, chilli, tumeric, curry powder and 150ml of water and cook for 2-3 minutes.
- Stir in the potatoes, cauliflower, stock pots and 750ml boiling water. Bring to the boil, cover and simmer for 15 minutes or until the potatoes are just tender.
- Stir the shredded cabbage and simmer for a further three minutes.
- Remove from the heat and allow to cool for a few minutes before finishing by stirring in the yoghurt, salt and pepper. Allowing the curry to cool slightly will prevent the yoghurt from splitting.
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