Delicious recipes that make losing weight fun

Photo used for illustrative purposes.

Tom Kerridge may have made a career for himself turning a club into award-winning restaurants and appearing on our screens in everything from MasterChef to Saturday Kitchen, but he’s also a household name for his personal weight-loss journey, which he’s also known for. has made a series of hugely popular cookbooks and TV shows.

Drawing on this experience and his expertise, he shares two easy and delicious recipes to help you reach your goals – or just enjoy!

Curry Cauliflower Soup

I ate a lot of cauliflower on my low carb diet and I’ve grown to love it. When cooked and pureed this way, it takes on such a rich, creamy texture that it feels quite indulgent, especially when combined with the coconut and cream cheese. It also picks up herbs beautifully.

Number of carbohydrates: 22 g per person


50 g dried onion flakes

2 tbsp vegetable oil

50g butter

1 onion, diced

2 cloves of garlic, grated

1½ tbsp curry powder

1 chicken or vegetable stock cube

1 large cauliflower (about 800 g), divided into florets

200 ml coconut cream

200 grams of cream cheese

4 tablespoons chopped cilantro, tender stems and all

2 hot green chillies, sliced, seeds and all

Finely grated zest of 1 lime

Sea salt and cayenne pepper


1. Preheat the oven to 180C/convection 160C/gas 4. Sprinkle the onion flakes on a baking tray, drizzle the oil over them, stir briefly and season with salt. Fry for 5 minutes, or until the onion flakes are golden brown. Set aside to cool.

2. Melt the butter in a large saucepan over medium heat. Add the onion and garlic and sauté gently, stirring occasionally, for 10-15 minutes until softened. Sprinkle the curry powder on top and cook, stirring, for 2-3 minutes.

3. Now pour in 1 liter of water and crumble in the stock cube. Bring to the boil and add the cauliflower florets. Lower the heat and cook for 5-10 minutes until the cauliflower is soft.

4. Stir in coconut cream and cream cheese until fully combined. Bring back to a boil and then remove the pan from the heat.

5. Puree with a hand blender, or in a blender jar or food processor. If you have time, pour the soup through a sieve into a clean saucepan – this will give the soup an incredibly silky and delicious texture. Heat gently and season with salt and cayenne pepper.

6. Ladle the soup into preheated bowls and sprinkle with the roasted onion flakes, coriander, chilli pepper and lime zest.

Breakfast shake with berries and yogurt

I will often take this shake when I want to refuel after a morning workout. By keeping a stash of berries in the freezer, I can whip it up in seconds and avoid giving in to hunger cravings on the way back from the gym.

Serves: 1


A large handful (100g) of frozen berries

30 g oatmeal porridge

2 tbsp Greek yogurt (0% fat)

1 teaspoon of granulated sweetener

180 ml whole milk

A few mint leaves

4 ice cubes


1. Place all ingredients in a blender jar and blend until smooth.

2. Pour into a large glass or portable beverage container and enjoy!

Variation: Use coconut or almond milk instead of cow’s milk.

Bonus: This shake is ideal for pre- or post-workout breakfast — the oats provide sustained energy while yogurt provides protein to aid muscle recovery. And berries are a great source of vitamin C, which is also necessary for muscle recovery and helps to strengthen the immune system.

Per serving: 341 kcal, 21g protein, 9g fat, 42g carbohydrates, 6g fiber

The independent