Photos are for illustration purposes.
Tom Kerridge may have carved out a career for himself, turning clubs into award-winning restaurants and appearing on our screens, from MasterChef to Saturday Kitchen, but his personal weight loss journey is also a household name, He also turned it into a hugely popular cookbook series and TV show.
Drawing on this experience and his expertise, he shares two easy and delicious recipes to help you stick to your goals—or just enjoy!
Curried Cauliflower Soup
I eat a lot of cauliflower on a low carb diet and I have grown to love it. When it's cooked and pureed like this, it takes on such a rich, creamy texture that it feels so indulgent, especially when combined with coconut and cream cheese. It also absorbs spices really well.
Carb count: 22 grams per person
raw material:
50g dried onion slices
2 tbsp vegetable oil
50g butter
1 onion, diced
2 cloves of garlic, grated
1½ tbsp curry powder
1 chicken or vegetable stock pup
1 large cauliflower (about 800g), broken into florets
200ml coconut milk
200g cream cheese
4 tbsp chopped cilantro, tenderstems and all
2 hot green chiles, sliced, seeds and all
finely grated zest of 1 lime
sea ​​salt and cayenne
method:
1. Preheat the oven to 180C/fan 160C/gas 4. Spread the onion slices on a baking tray, drizzle with oil, stir and season with salt. Bake for 5 minutes, or until the onion slices are golden brown. Set aside to cool.
2. In a large saucepan, melt the butter over medium-low heat. Add the onion and garlic and sweat lightly, stirring occasionally, for 10-15 minutes until softened. Sprinkle with curry powder and cook, stirring, for 2-3 minutes.
3. Now pour in 1 liter of water and mash in the stock cubes. Bring to a boil and add the cauliflower florets. Reduce heat to low and simmer for 5-10 minutes until cauliflower is tender.
4. Add coconut milk and cream cheese and stir until fully combined. Bring to a boil, then remove pot from heat.
5. Blitz with a stick blender, jar blender, or food processor. If you have time, pour the soup through a sieve into a clean saucepan at this point – this will give the soup an incredibly silky and delicious texture. Heat gently and season with salt and pepper.
6. Serve the soup in warm bowls and sprinkle over the grilled onion slices, cilantro, peppers, and lime zest.
Berry and Yogurt Breakfast Smoothie
I often get this shake when I'm trying to refuel after a morning workout. By keeping some berries in the freezer, I can whip this up in seconds and avoid succumbing to hunger cravings on the way back from the gym.
Serves: 1
raw material:
1 large handful (100 g) frozen berries
30g oatmeal
2 tablespoons Greek yogurt (0% fat)
1 teaspoon granulated sweetener
180ml whole milk
a few mint leaves
4 ice cubes
method
1. Blend all ingredients in a blender until completely smooth.
2. Pour into a tall glass or portable beverage container and enjoy!
Variations: Use coconut milk or almond milk instead of cow's milk.
Bonus: This smoothie is great as a pre- or post-workout breakfast—the oats provide sustained energy, while the yogurt provides protein for muscle recovery. Berries are a great source of vitamin C, which is also necessary for muscle repair and helps boost the immune system.
Per serving: 341 calories, 21 g protein, 9 g fat, 42 g carbohydrates, 6 g fiber
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