It's the end of April and I'd love to say we're enjoying some warm weather and lots of sunshine here in Scotland, but it's blooming freezing! The weather is up and down and all over the place. You don't know where you are or what to wear from day to day. We even had snow yesterday! It's definitely still soup weather, so today I bring you this hearty spiced cauliflower and carrot soup.
Doesn't it look good?
I was just going to make a carrot soup, but there was a head of cauliflower staring at me mournfully from the fridge so I had little choice and as we really enjoyed it, I thought I should share it with you. Hence hastily photographed shots of said hearty spiced cauliflower and carrot soup!
I spiced this simple soup with turmeric, ginger and cumin. These have to be the most used spices in my kitchen. I always know they will give a pleasing warmth and depth to a dish.
Do you have a favourite set of spices you return to again and again?
You'll notice this soup is quite chunky. My family prefer a hearty soup with lots of texture rather than a smooth soup. If you prefer a smooth soup do feel free to blend this when it's cooked and ready to serve. As a rule of thumb, I use a stick blender and whizz my soups little for a thick finish, still leaving lots of vegetables.
Hearty Spiced Cauliflower and Carrot Soup
A simple but hearty soup rich with vegetables and lightly spiced for a warming bowl of deliciousness that will fill you up and leave you feeling satisfied at lunch or dinner. Cauliflower and carrots are the star of the show in this vegan and dairy free soup.
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic
- 1 large head cauliflower, cut into small florets
- 6 medium to large carrots, roughly chopped
- 3 tsp ground cumin
- 1 tsp ground ginger or fresh ginger finely grated
- 1 tsp turmeric
- 1 ½ litre vegetable stock (3 stock cubes), more if you need it
- a good grinding of salt and pepper
1. In a large pot saute the onion and garlic in olive oil until soft. 2. Add the carrots and cauliflower and cook gently for a few minutes.3. Add the spices then pour in the stock. 4. Bring to the boil, then reduce to a simmer and cook gently for 30 minutes.5. Season and blend a little like I do, leaving plenty of large bits of veg or blend until smooth. 6. Serve with crusty bread.
DetailsTotal prep time:
Nutrition facts per 8 servings:
2 grams fat
2 grams fat
Yield: Serves 6-8
If you like my hearty spiced cauliflower and carrot soup you'll probably like my fridge vegetable soup too.