Creamy and nutritious, this vegetable soup makes for a great wintery lunchtime meal.
Serves: Four
Time: 30 minutes
Ingredients
- 1 tablespoon coconut oil
- 2 clove garlic, minced
- 3 cups vegetable stock (liquid)
- 1/2 cauliflower (chopped)
- 2 zucchinis, (diced)
- 2 carrots, (diced)
- 2 teaspoons ground turmeric
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1 teaspoon chilli flakes
- 400 ml coconut cream
- salt and pepper, (to taste)
Method
Heat oil in a large saucepan over medium heat. Add minced garlic and sauté until fragrant, about 2 minutes. Add in stock, vegetables, herbs and spices. Cover and allow to simmer for 20 minutes or until vegetables are soft. Remove from heat and allow to cool slightly. Blend until smooth (allow soup to cool completely if your blender is plastic). Return soup to pan and add coconut cream, simmering slowly until hot. Taste test and adjust spices as required. Serve with your choice of whole grain bread.
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