Spiced Vegan Cauliflower Soup
I love this soup for a cool night when the immune system feels like it needs a little extra support. It’s warming, comforting, healthy and packed with the good stuff
Prep time 15mins Cook time 40mins
Serves 3-4 depending on the serving size
You’ll need a hand held blender (immersion blender) for this one
INGREDIENTS
1 large cauliflower
2 sweet potato
4 medium sized carrots
1 brown onion
1 garlic clove (or 1 tsp of crushed garlic)
2 tbls of olive oil
3 tsps of cumin
2 tsps of sweet paprika
4 tsps of tumeric
1 litre of vegetable stock
Salt and Pepper to taste
Fresh coriander to garnish
Sunflower seeds and pepitas to garnish
Pita bread to serve on the side
METHOD
Step 1 Chop the cauliflower into small florets
Step 2 Peel and chop the carrot and sweet potatoes into smallish cubes
Step 3 Peel the garlic, crush it using the flat side of your knife then chop into small pieces and dice the onion
Step 4 Heat the olive oil in a large pot, add the onion and garlic and cook until the onion is soft (around 5 mins)
Step 5 Add the spices, cumin, paprika and tumeric, one at a time, allowing a few minutes between adding each one for the flavours to become aromatic
Step 6 Add the sweet potato and stir through, then add the cauliflower, stirring until the veggies are all coated with the spices
Step 7 Pour in the vegetable stock until all the veggies are covered, adding or reducing liquid (you can top up with water) based on if you like your soup thicker or thinner
Step 8 Let the soup come to a boil, reduce the heat and simmer for 25-30mins, test if the veggies are done by scooping out a piece of sweet potato and mashing it, if it mashes easily you’re good to go with the next step
Step 9 Allow the soup to cool for 10 mins, then using your handheld / immersion blender blend the soup until smooth
Step 10 Season with salt and pepper to taste (I always add a lot of salt, can’t help it, love it) then serve
Step 11 Garnish with chopped coriander (if you like it, polarising! If not you can use parsley), then sprinkle with sunflower seeds and pepitas
Step 12 Warm up a pan to medium heat, fry the pita bread until it just starts to crisp, drizzle with a touch of olive oil then tear up and serve alongside the soup - dip away!