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Roasted cauliflower soup recipe


As its a rainy week, here is another soup recipe to warm your hearts and bodies as we continue our journey on the heart chakra together in classes.


Prep time: 10- 15 minutes

Cook time: 20-25 minutes in the oven, 15 minutes on the hob

Makes 4-6 bowls


Ingredients:

-x1 teaspoon olive oil/oil for frying

-x1 large or x2 medium size onions (white is preferable)

-x2 gloves of garlic

-x3 teaspoons ground cumin (or more to cover the cauliflour)

-x3 teaspoons ground tumeric (or more to cover the cauliflour)

-a handful of fresh or dried rosmary

-One medium sized cauliflower

-x2 small potatoes chopped into small chunks

-x1 stock cube mixed with 2L of hot water


Options:

Salt and pepper to taste

Milk/cream stir in at the end


You will need:

-A large pan for the hob

-A medium size roasting tin


Instructions:

1- Wash and cut the cauliflower into small florets

2-Turn the oven to 200 degrees to pre-heat

3- Place the cauliflower florets into a medium size baking tray and drizzle with oil

4-Add 3 teaspoons of cumin and x3 teaspoons of turmeric and mix together well in the roasting tin. Add a handful of fresh rosemary.

5-Roast in the oven for 20-25 minutes or until the florets are soft (without burning!)

6- Whilst they are roasting, slice and chop the large onion/ x2 medium sized onions into small chunks and chop the x2 potatoes into small chunks ready.

7- Fry the chopped unions with oil until soft (3-4 minutes) in a large pan,

8- Add the roasting tin of cauliflower and spices from the oven and the 2 chopped potatoes to the pan.

9- Pour into the pan 2 litres of hot water and a stock cube and leave to boil for 15 minutes (until the potatoes are cooked and soft)

10- Pour the soup mixture into a blender and mix well. The soup may be thick, so add hot water or a smash of milk or cream, and salt and pepper to taste


Serve warm - any left overs freeze for another rainy day!

Namaste

Ruth (Your yogi and soup queen!)

x

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