Wednesday, January 29, 2014

Dairy free, creamy coconut, prawn chowder

Day 5 of a sugar, wheat, caffeine, yeast, dairy and grain-free diet and I've been craving a cup of dark, sweet, coffee with cream. It's difficult to find tastes that satisfy you when you're coming off certain foods and eliminating sugar and fruit has left me tired and struggling through 10 hour days at the gym.

So in my quest to eat something nutritious that would stamp on the head of the sugar beast, I made soup.

It looked so good, I ate it before I paused to think about photographing it so just imagine a steamy, creamy, velvet chowder, bursting with pink prawns and fresh herbs and spices...got it?

Now make it...

Creamy coconut, prawn chowder
(4 servings)

2 courgettes
1 small cauliflower or half a med sized beast
120ml coconut milk
180ml vegetable stock

2 tbs virgin coconut oil
1/2 tsp dijon mustard
350g cooked prawns (or salmon or cray fish tails or a mixture)
pinch: black pepper, cinammon, paprika, celery salt, crushed bay leaves
salt and pepper
juice of half a lime
small bunch flat leaf parsley or coriander

Wash veg and cut into chunks, place in steamer and steam till tender.

Meanwhile, warm the stock, remove from heat when the veg is ready and place in the blender with the coconut oil, mustard and coconut milk . Keep a few spoons of cooked veg aside and chuck the rest into the blender and whiz till smooth.

Tip into a saucepan, add the veg back in with the prawns, juice of half a lime and seasoning and spices. If you like a thinner soup, add more stock or coconut milk. Heat through, season to taste and serve sprinkled with freshly chopped herbs.

Note: If you have fussy eaters in your house and want to hide the veg, just puree it all before adding the prawns, lime, spices and seasoning. The cauliflower taste is very mild so haters won't know it's in there.


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