Stage one: Leek and turmeric soup with roasted cauliflower 

Prep time 5 minutes

Cook time 20 minutes

Serves 2

100g cauliflower, broken into very small florets

1 tsp olive oil

1 tsp ground cumin

½ medium onion, peeled and finely chopped

¼ tsp turmeric powder

1 medium courgette, roughly chopped

1 large leek, trimmed and thinly sliced

500ml vegetable stock (or 2 tsp Swiss Vegetable Bouillon powder mixed with 500ml water)

handful fresh coriander leaves, to serve (optional)

freshly ground pepper

• Preheat the oven to 240C/220C fan/gas 9.

• Place the cauliflower on a baking tray, toss with half the olive oil and sprinkle with half the cumin powder. Season and roast for 10 minutes, turning halfway through.

• Meanwhile, place the onion in a nonstick saucepan with the remaining olive oil and 1 tablespoon water and sauté over a medium–high heat for about 5 minutes, stirring from time to time.

• Add the turmeric, courgette, leek, the remaining cumin powder and another tablespoon of water to the saucepan and cook for 5-7 minutes, stirring regularly to encourage the vegetables to cook evenly – they will wilt quite a lot.

• When nicely softened, pour in the stock, bring to the boil and simmer for 10 minutes.

• Remove from the heat and blitz with a hand blender until almost smooth – it is nice to keep a little texture. Season to taste and serve garnished with the roasted cauliflower florets and a little coriander, if using.

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 ©Roy Taylor 2020. recipes created by: participants on the diabetes reversal trial, Kathryn Bruton, Alison Barnes. Food styling: Clare Lewis. Styling: Sue Radcliffe