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Easy Cream Of Carrot And Cauliflower Soup
This simple rich and creamy carrot and cauliflower soup is quick and easy to make and low in calories and healthy too.
Ingredients
- 1 tsp coriander seeds
- 6 black peppercorns
- 2 cardamom pods
- 1/2 tsp cumin seeds
- 1 tsp turmeric
- 1 tbsp olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 4 large carrots peeled and chopped
- 1 medium cauliflower
- 1 stick celery chopped
- 900 ml vegetable stock
Instructions
- Dry roast all your spices in a pan for just about a minute until they are aromatic
- Immediately remove from heat and grind in a mortar and pestle
- Heat oil in a pot and saute the onion for 3 minutes along with the ground spices
- Add the garlic for a further 2 minutes.
- Chop the cauliflower into florets and use the stalks too and add this along with celery and carrots and cook for a few minutes more
- Add the vegetable stock
- Cover and cook for 20 minutes till all the veggies are tender.
- Whizz with a stick blender till smooth and season to taste.
Notes
vegetarian/vegan
You can use powdered spices instead of whole spices and toasting them. Or use a tablespoon of Harissa paste instead or curry powder to spice up your cream of carrot and cauliflower soup.
Nutrition
Calories: 130kcalCarbohydrates: 22gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 997mgPotassium: 769mgFiber: 6gSugar: 9gVitamin A: 12554IUVitamin C: 77mgCalcium: 80mgIron: 2mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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