It’s definitely soup season at the moment, and this carrot cauliflower soup absolutely hits the spot. It’s creamy, delicious and oh so simple to make. Perfect for lunch or dinner, especially when served with some crusty bread on the side!
- 1 medium leek
- Olive oil
- 3 cloves garlic
- 2tsp cumin
- 1tsp turmeric
- 1tsp ground ginger
- Medium head of cauliflower
- 6-8 carrots
- 2 medium potatoes
- 1 litre vegetable stock
- Salt and pepper
- Fresh chives
- Thinly slice the leek and set aside
- Heat some oil in a heavy bottomed pan and cook the leek for 5 minutes, stirring to avoid it sticking
- Mince the garlic and add to the pan, cooking for 1 minute. Add the spices and cook for a further 30 seconds
- Cut the cauliflower in to florets and add to the pan, tossing to coat in the leek and spices
- Roughly chop the carrots and potatoes and add into the pan, tossing to combine
- Add the stock and 1-2 cups of water, depending on how thick you like your soup. Bring to a boil then reduce to a simmer
- Leave to simmer for 30 minutes, stirring occasionally, until the vegetables are tender
- Blitz in batches until smooth, then season with salt and pepper
- Spoon into bowls and top with chopped fresh chives
This carrot cauliflower soup is seriously creamy, but it’s also super healthy which is a delightful bonus. You could stir through some cream at the end if you wanted to, but I don’t find that it needs it in the slightest. Use the best quality stock you can get your hands on given how simple the flavours are it can really make a difference.
This carrot cauliflower soup also freezes well, so it’s excellent to whip up on a Sunday afternoon then pop in the freezer for weekend lunches or cold evenings. Personally I love it with a cheese toastie on the side! In fact, I think that’s what I’ll have for dinner tonight!