Slow-Cooked Vegan Curried Pumpkin and Cauliflower Soup

A recipe where 90% of the work is done hours before you’re hungry, and the actual work is minimal, is my kind of recipe

Prep time 15mins Cooking Time 8 hrs

Serves Makes 8 serves

INGREDIENTS

1/2 head of cauliflower

Half a butternut pumpkin

1 sweet potato

1 brown onion

3 cloves garlic

1 litre vege stock

2 tsps ginger

4 tsps of Keen’s mustard powder (it really is the best, but any curry powder will do!)

3 tsps cumin

2 tsps garam masala

1 can coconut milk

Salt & Pepper

Fresh coriander

METHOD

Step 1 Chop cauliflower, pumpkin, sweet potato, garlic and onion

Step 2 Add all of your herbs, veggies and stock to the slow cooker and set to low, cook for 8 hours

Step 3 Half an hour before you’re ready to serve add the coconut milk and salt and pepper to the slow cooker, blend soup with a handheld blender until smooth

Step 4 Turn off and allow to cool slightly

Step 5 Serve with chopped coriander, crusty bread and enjoy!