Oups, this month I’m a little late for my monthly new mummy recap… sorry! But hey – it’s only a week since our little sunshine has turned 6 months, and now that I’m sitting down reflecting I can only say: what an exciting first half year it has been. With quite a lot of changes lately… Our nights which were usually quite chilled out (Zoe only woke up once for a quick feed, if even) turned into very interrupted sleep, Zoe was sick for the first time, we therefore called off our holiday, I got sick myself and looked after a sick baby for the first time (all natural with homeopathic remedies and lots of TLC) and just recently she’s sitting in highchair and – I can’t believe that I’m writing this: we finally started her with solids! Ohhhh how hilarious her face expressions were to look at!!!
Isn’t it crazy that something simple like eating can turn into such a big deal? For the last few weeks I kept postponing and postponing it.. I read the later you start (with 6 months at the latest though), the less prone they are to allergies later on and of course this turned out to be my favorite excuse. The truth: even though I’m really into food I also didn’t WANT to start with it earlier! My little baby girl, eating? No more breastfeeding wherever and whenever we need to? How impractical! I must confess, I got very very VERY attached to nursing my sweet little mouse. The idea of introducing her to solids made me somehow realise that it’s only one of the many first steps into her independence. Was I ready for it? Was I ready to put her out of her little cosy babybay into her big cot? Was I ready to introduce her to our now stroller and not only carry her around in our beloved babycarrier? Am I ready to move her into her own room? The list goes on and on and I want to shout out a big loud NO, but the reality is that our sweet little babies, as much as we love them as they are, grow. Every month, every week, sometimes every day something changes and there is nothing which will stop them. It’s the beauty of watching a new life grow and as soon as we get to used to one phase, you can only be sure that the next new phase is just around the corner. Well, life is constant change, and it only makes us grow. Never a dull moment with a baby!! 😀
Lately, as winter has finally arrived in Malta, too, I’m really into soups again for dinner. My friend J and I try to keep up our healthy mummy cooking Mondays and soups turned out to be the big star. You can eat them all week and if you’re lucky enough to have some leftovers they are great to freeze and use them when you don’t feel like cooking on another night. Together with some freshly toasted brown bread (I love home baked bread e.g. rye bread which we’ll make soon on another Monday or this gluten-free bread from one of my favorite blogs My New Roots ) and a nice bowl of greens it makes the perfect comforting weekday dinner. Even better with a glass of red wine and a bit of yummy chocolate on the sofa later on of course! (Did anyone say staying home every night is dull?? Well I can’t agree so far LOL!)
Curried Cauliflower Soup
As you know I mostly post about my healthy cooking adventures on my nadisunshine FB page and Instagram several times a week (check it out for inspiration if you aren’t following me yet 🙂 ). The soup star of the month was definitely my curried cauliflower soup and I promised to post the recipe here on the blog, so here you go!
It’s super easy, very tasty and the ingredients are sooo good for you. Cauliflower, just like its siblings broccoli, turnip greens, cabbage and kale, is a cruciferous veggie with tons of health benefits. It’s boasting with vitamin C (amongst many other vitamins and minerals) and is known for it’s anti-inflammatory, cancer fighting, heart boosting benefits and is great for digestion. It’s available locally and on top of that very inexpensive. Paired with curry, turmeric and ginger which are all well known for being great for the immune system (more info here and here as well as my recipe for a Flu Fighter Turmeric Drink which I posted in the past) this soup is not only yummy but an absolute boost for your body and health.
What you need
- 1 cauliflower, washed and chopped
- 1-2 tablespoons of coconut oil
- 1 onion, peeled and chopped
- 3 garlic cloves,peeled and chopped
- 1/2-1 thumb sized of ginger, finely chopped
- 2 teaspoons curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin powder
- ca. 1l of vegetable stock
- 1 cup of dairy free milk or alternatively 1 potato to make it creamy
- High quality salt (I use Himalayan or local sea salt) and fresh pepper (if you want it a bit spicy take a fresh chili alternatively)
- Make a tray of oven roasted cauliflower by simply roasting another head of chopped cauliflower with coconut oil, curry, turmeric and salt for about 30-40min on 180°C. (This is also a great topping for a salad or a filling for a wrap or sandwich.)
- Alternatively keep it easy and simply use some fresh coriander
What to do
Heat up the oil in a pot and fry chopped onion, garlic and ginger on medium heat. Add the chopped cauliflower and dust with the spices. Now cover with stock and let it cook gently until it’s soft (20-30min). If you decided to make the soup creamier with a potato also add it with the cauliflower. If you decide for the dairy free milk add it rather towards the end of the cooking time.
Purée the soup with your hand blender. You can either make it very smooth or keep it a bit chunky which is nice, too. Careful when you blend the soup, the yellow of the curry/tumeric makes bad stains ;). Finish with salt and pepper to your taste. If you opted for chili, add it with the other spices in the very beginning.
Serve with some roasted cauliflower or simply freshly chopped coriander on top, some nice brown bread and a big bowl of greens! Bon appetite 🙂
Until next time have a good month and don’t forget to follow me on my FB and Instagram lovely readers! I’m curious myself what new baby adventures I’ll have to blog about 😉
Big love ❤