Soups

Roasted cauliflower and carrot soup

soup

This is a hearty and creamy vegan soup using seasonal cauliflowers. This will make 4 servings.

So what do you need?

  • a medium-sized cauliflower
  • 2 or 3 carrots
  • an onion
  • 4 / 5 cloves of garlic
  • a tsp. cumin seeds
  • a tsp. coriander seeds
  • a tsp. turmeric
  • a tsp. salt
  • 2 / 3 dried chillies
  • 1 – 2 tbsp. vegetable oil
  • 700ml – 1 liter of vegetable stock
  • 150ml coconut milk
  • a small bunch of fresh coriander

So what do you do?

Pre-heat your oven to 200 degrees C / 400 F. Peel and chop the carrots into chunks and put them in a baking tray, add the cauliflower broken into florets and chop the onion into quarters and add it along with the garlic cloves, still in their skins. Grind the coriander seeds and add them along with the other spices, the oil, and half the salt. Mix everything together and then roast in the oven for about 40-45 minutes, turn them a couple of times, until the veggies are cooked and start to brown. Then allow to cool a bit and squeeze the roasted garlic out of their skins and remove the chillies (you can keep some of them in if you want it spicy).

Then either put all the veggies along with about 700ml of stock, the coconut milk and a small handful of fresh coriander in a liquidizer and blend until smooth, or put everything in a saucepan and use a hand-held blender. The soup should be nice and thick, you can add more stock to get the consistency you prefer. taste and add more salt if necessary. Heat through and serve garnished with coriander leaves and the chillies.

 

 

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