Ingredients: pre-slow-cooker – 1 chopped up cauliflower leaves and all, 1 cup of chicken stock, 1 teaspoon of salt, 1 teaspoon of turmeric, 1 tablespoon of cumin, 1 tablespoon of curry powder, 1 centimetre of chopped fresh ginger, half a chopped fresh chilli (if you like it hot), 2 garlic cloves. post-slow-cooker – 1 teaspoon of honey, 2 cups of almond milk, 1 teaspoon of cinnamon.
Steps: pop all of the pre-slow-cooker ingredients in the slow-cooker and top up with water until about a centimetre from the top. Cook on low for 8-10 hours (You could boil it all up in a large pot instead, too). After cooking, add cinnamon, honey and almond milk. Blend with a stick blender until super silky-smooth. Serve on a cool winter’s day to warm the soul xx
By Franklee Healthy