As promised, here is the recipe for the (kinda curried – it has garam masala in it!) soup I made yesterday. It makes two generous portions, which meant there was plenty for lunch today – lucky me!
curried cauliflower and carrot soup
1/2 head cauliflower
1 heaped tsp coconut oil
1 tsp cumin
1/2 tsp garlic powder
1/4 tsp coriander
1 heaped tsp vegan vegetable bouillon
1 tbsp garam masala
salt and pepper
Heat the coconut oil in a saucepan. Finely chop the onion and add to pan, season with salt, stir and lightly fry on a low heat until the onion begins to soften.
Peel and chop the carrot into small pieces and add to pan. Place lid on and allow the carrot to soften for a few minutes before adding the garlic powder, cumin, coriander and paprika. Ensure all the vegetables are coated in the spices, clamp on lid and let the flavours infuse for several minutes more.
Break apart or roughly chop the cauliflower into medium sized pieces and add to pan. Sprinkle over the vegetable bouillon powder and cover with freshly boiled water. You want the water to cover the vegetables with about a centimetre to spare – you can always thin it out later when the soup is blended.
Bring to a gentle simmer and cook until the vegetables are just soft but not mush. Transfer to a blender and blitz until completely smooth. Return the soup to the pan and warm on a low heat.
At this stage you can taste for seasoning and add water to your taste. I like my soup quite thick so I only added about a further 1/2 cup of water.
Woah! I’ve never managed to do that before – give a recipe without a load of waffle beforehand.
Have I just gone and ruined it with this little addition?
Old habits die hard!