Smashed Cauliflower and Pumpkin plant-based soup

Sep 29

Written By Kim Kerton

Smashed Pumpkin & Cauliflower soup - it actually couldn’t be any easier.

Prep time 15mins Cooking Time 8 hrs

Serves Makes 8 serves

INGREDIENTS

1 head of cauliflower

Half a butternut pumpkin

2 large zucchini’s

3 cloves of garlic

1 brown onion

1.25 litres of vege stock

3 bay leaves

2 tsps cumin

2 tsps paprika

Salt & pepper to taste

Parsley to serve

METHOD

Step 1 Chop and put everything in a slow cooker on low for 6hours, turn off 30mins before serving

Step 2 Use a potato masher to smash up the veggies (smashing is such an enjoyable texture, my preferred over blitzing)

Step 3 Season with salt and pepper

Step 4 Serve with parsley, an extra dusting of paprika and a side of crusty bread

Step 5 Serve in your favourite ceramic dinner bowls (this shape was custom made to be cradled with one hand - key for maximum chill)

Dairy-Free Choc Raspberry Coconut Bites