Cold days and dark nights call for nourishing soups. This recipe was born last Sunday night after a long journey home from a weekend away. I wanted to knock together something comforting and quick and I had cauliflower and cavolo nero (AKA Tuscan kale) in the fridge from my Growing Communities veg box. I made the soup for dinner that night and then took leftovers into work for lunch last week. It's so good I was happy to make another batch to work my way through for this post.

This really is a speedy, throw-it-together recipe. The only thing it's useful to have made up before hand is stock. I used chicken stock, but vegetable stock would work too. I always keep a supply of homemade chicken stock in the fridge as it's packed full of nutrients and a brilliant base for soups, stews and sauces. It's great as a hot drink too (especially if you're feeling under the weather). There's a reason why chicken soup is used in so many cultures as a healing food. Hemsley & Hemsley are great advocates of stock - or 'bone broth' - and they give a useful explanation of its health benefits and directions for making it here.

Combined with the stock and turmeric, the cruciferous veggies make this soup a truly anti-inflammatory meal. Cauliflower and cavolo nero contain a type of phytochemical called glucosinolates, which are thought to have cancer protective properties. They are also fantastic sources of vitamins and minerals including vitamins A, B's, C, K, and the minerals copper, iron, magnesium and manganese. This all-star combination makes them anti-inflammatory, antioxidant and supportive of detoxification processes.

The key to getting the most from these veggies is not overcooking them, which is why I keeping cooking time short and sweet. By using the liquid the veggies are cooked in for the soup, you'll also preserve any nutrients that have leached out during cooking.

Cauli, kale and coconut soup

Serves 4

Ingredients

200ml coconut milk (I use Biona full fat) - and a little extra for serving
500ml chicken stock
150g cavolo nero, roughly chopped
150g cauliflower (including leaves) roughly chopped
1tsp turmeric
Good grind of sea salt and pepper
Handful of cashews - ideally soaked for a few hours beforehand
1 clove garlic, crushed

Combine the stock, coconut milk, garlic and turmeric in a large pan and bring to a boil. Once bubbling, add the cauliflower, cavolo nero, salt and pepper. Cover and simmer for 5 minutes until the cauliflower is just tender but still firm.

Allow to cool for another 5 minutes then add to a blender/food processor with the cashews. Blend on high speed until you get a completely smooth and creamy consistency.

Serve with an extra drizzle of coconut milk on top.

It's been quiet on the blog for a while; I've had a busy month and other things have taken over. But I'm excited to be back with the beautifully bright Christmas tree salad. Don't worry, it doesn't contain pine needles.

The holiday period is many great things, but health conscious isn't necessarily top of the list. Food and drink punctuate - and sometimes define - celebratory events with family and friends. Work parties and drinks, Christmas dinner, leftover lunches and new years eve are full of boozy and sugary temptation… and let's face it, canapés, mulled wine, mince pies and your gran's special Christmas trifle aren't exactly bursting with nutrients.

Christmas is about relaxing and enjoying yourself. In every post, I try and get across the point that eating well really doesn't have to feel boring or like denial. Replacing some of the traditional classics with healthier, nutrient rich foods will not only be enjoyable (it's good to shake things up a bit after all), but it'll also help keep your energy and digestion on track and reduce the dreaded January slump where you feel like you've morphed into a brandy soaked Christmas pudding.

So in amongst the prosecco and roasties, why not include the Christmas tree salad to bring some balance. It would make a great addition to the Christmas dinner table, and if you're up for being controversial, it could even replace the roast potatoes and sprouts (or have I gone a step too far?). It would work brilliantly with leftovers and is handy to have made up in the fridge so there's something that's good for you to reach for when you're feeling peckish.

Romanesco broccoli florets are like tiny Christmas trees and pomegranate seeds like little baubles. Aside from looking pretty, their flavours combine really well. The slight bitterness and crunch of the romanesco and kale are balanced by the sweetness of the pomegranate, orange and sweet potato. This salad is rich in magnesium, folate, vitamin C and beta-carotene - these nutrients support immunity and offer anti-oxidant protection. The compounds in the romanesco provide important nutrients for liver function too.

Wishing you a very happy, colourful and bright Christmas x

Christmas tree salad

Serves 4-6

Ingredients

For the salad:
1 head romanesco broccoli
1 sweet potato
8 stalks of curly kale
Seeds of 1 pomegranate
1 large orange
1 cup walnuts
4 small spring onions
1tbsp coconut oil
Large pinch of salt (sea salt or Himalayan pink rock salt)

For the dressing:
5 tbsp extra virgin olive oil
2 tbsp apple cider vinegar
Juice of half a lemon

Pre-heat the oven to 175 degrees. Chop the sweet potato cross ways into 1cm slices, then cut each slice into quarters. Place in a roasting tin with the coconut oil and a large pinch of salt. Roast in the oven for 45 minutes, giving the tin a shake every 10 minutes or so to make sure the slices cook evenly.

Remove the kale from its stalks and chop the leaves. Cut the romanesco into small florets. Steam both for 2 minutes, drain and rinse with cold water.

Thinly slice the orange, then cut each slice into quarters. Roughly chop the walnuts and spring onions.

Combine and mix the dressing ingredients in a small bowl.

To assemble, allow the sweet potato to cool a little, then mix with the greens and spring onions in a large bowl. Add half the nuts, pomegranate seeds and orange and mix well, adding the dressing. Sprinkle the remaining nuts, pomegranate seeds and orange slices on top to decorate.