Cauliflower vegan soup
Ingredients
- 1 medium cauliflower
- 2 tbsp olive oil
- 1 white onion
- 2 cloves of garlic
- 1 small carrot
- 1 medium white potato
- 1 stick cellery
- 1 small leek
- ⅓ cup each sunflower and pumpkin seeds (45 grams each)
- 1 tsp curry powder
- ¼ cup raisins (35 gram)
- 4 cups broth (1000 ml)
- 1 can beans
- 200 cml coconut milk
Instructions
- Preaheat the oven to 210 °C and line a tray with parchment paper.
- Cut the cauliflower into floets and the leaves but set the leaves aside.
- Take about 1/4 of the cauliflower and sprinklr with salt and pepper and tiny drizzle of olive oil, and bake it till lightly golden. Around 30 min.
- Roughly chop the carrot, celery and onion, leek and potato.
- In a heavier bottom pan add a tblsp of olive oil and fry the vegetables for a few minutes.
- Add the rest of cauliflower and garlic and sweat all the vegetables for about 10 min covered with the lid on medium heat.
- Keep an eye on them so they won't burn. I had to add about 2 tablespoons of water.
- When you notice cauliflower to soften add the broth, beans and cook for additional 5-8 minutes.
- While the soup is cooking in a small frying pan add the sunflower and pumpkin seeds and toast them for a few minutes. You will hear pumpkin seeds pop! Now add your curry spice. Take off the heat and add your rasins. Mix through.
- Clean that pan and add the remaining tablespoons of oil if using to the pan and fry the cauliflower leaves for about 2 minutes. You want thme whlted but not completellycooked.
- Go back to the pot with the soup and add the coconut milk to the soup. You can use hand held blender to blitz the soup. However you can also use a blender just be careful while you do this as the soup is hot.
- Serve the soup with the sauteed leaves, mixed seeds and some roasted cauliflower.
- ENJOY! 😍