Cauliflower and Turnip Soup
A smooth, creamy and full-bodied soup made with just Cauliflower and Turnip! (or Swede...)
Ingredients
- 1 tbsp olive oil
- 1 onion chopped finely
- 1/2 tsp crushed garlic
- 1/2 tsp ground coriander seeds
- 1/2 cauliflower head chopped finely
- 2 cups turnip or swede cut into small cubes
- 400 ml vegetable stock
- 350 ml hot water
- 1 tsp salt
- 1/2 tsp black pepper or to taste
- 1/4 cup soy or plant-based milk (either rice, soy, oat, or almond milk would do)
Instructions
- Heat the olive oil in a large saucepan over a medium heat. Once hot, add the onion with a dash of salt, and cook for a couple of minutes. Add the garlic and ground coriander and cook for a further two minutes.
- Add in the chopped cauliflower along with the chopped turnip (or swede), vegetable stock and hot water. Allow the soup to come to boil and then turn temperature down low and let simmer for about 30 mins – stirring occasionally.
- Once the vegetables are soft and well-cooked, add in the salt and pepper, seasoning to taste. Then add in your choice of plant-based milk and, using either a blender, or a whiz-stick, blend until completely smooth.
- Easy peasy! Serve with your choice of bread, croutons, or enjoy on its own.