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Cauliflower Sweet Potato Turmeric Soup #vegan #recipe

This Cauliflower Sweet Potato Turmeric Soup is so flavourful and soothing, I simply cherish it. It's begun off with onion, garlic and carrot and afterward stewed with cauliflower, sweet potato, coconut milk and turmeric for an additional flavourful, healthy and velvety soup that is immaculate on a cool day and stacked with sustenance. Attempt it finished off with broiled chickpeas, curried simmered cauliflower and new cilantro.

I finished this soup off with fresh cooked chickpeas for some additional crunch and surface. It's absolutely discretionary yet it's great on the off chance that you have the fixings and the time. If not, you can toss in some customary chickpeas or appreciate the soup without anyone else.

To make broiled chickpeas, include 1 container of depleted and flushed chickpeas, or around 2 measures of cooked chickpeas to a dish and sprinkle with a modest piece of olive oil. Sprinkle with whatever flavors you need, you can simply utilize salt and pepper, or include a touch of turmeric and cumin too. Cook them at 400 degrees until fresh, which take around 30 to 40 minutes.

Notwithstanding broiled chickpeas, I chose to go hard and fast and furthermore include curried simmered cauliflower. I just saved a portion of the cauliflower from the soup, added it to a skillet with a small piece of olive oil and some curry powder and after that simmered it in the broiler in the meantime as the chickpeas. Once more, this is discretionary however I adored the additional surface the cooked cauliflower included.
Cauliflower Sweet Potato Turmeric Soup #vegan #recipe
Also try our recipe Garlic & Herb Whole Roasted Cauliflower #vegan #recipevegetarian

INGREDIENTS

  • 1 medium white onion (300 g), diced
  • 4 cloves garlic, minced
  • 1 tbsp peeled fresh ginger, grated or minced
  • 1 tbsp turmeric
  • 1 large or 2 small carrots (160 g), peeled and diced
  • 4 cups (400 g) cauliflower, chopped into small florets
  • 2 cups (350 g) peeled and diced sweet potato
  • 3 cups vegetable broth
  • 1 cup canned coconut milk (see notes)
  • good pinch of black pepper, or to taste
  • sea salt, to taste
  • squeeze of fresh lemon or lime juice

INSTRUCTIONS

  1. In a soup pot over medium heat, saute the onion, garlic, ginger, carrot, cauliflower and sweet potato in 1/4 cup of the vegetable broth until fragrant and starting to soften, about 10 minutes. Add a splash more broth if it’s starting to stick.
  2. Add the turmeric, stir and cook for another minute.
  3. Add the rest of the vegetable broth and simmer lightly until the cauliflower and sweet potato are tender, about 20 minutes.
  4. Stir in the coconut milk and if needed, more vegetable broth to reach desired consistency.
  5. Blend about 1/2 to 3/4 of the soup so it’s somewhat creamy but still has some cauliflower and sweet potato chunks. You can do this by scooping it into a blender or by using an immersion blender right in the pot. If you prefer a completely creamy soup, feel free to blend it all until smooth.
  6. Season with salt and pepper and a squeeze of fresh lemon or lime juice, if desired.
  7. Serve on it’s own or topped with roasted chickpeas and fresh cilantro. 

Read more our recipe Hummus Recipe #vegan #recipevegetarian

Source : bit.ly/2X94N4L

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