Soups
Cauliflower Soup
A smooth, hearty soup guaranteed to please!
Ingredients
- 1 head of cauliflower chopped
- 1 leek chopped
- 4 white potatoes chopped
- 1 can coconut milk
- 2 tablespoons vegan stock powder (I use Massel)
- 2 teaspoons cumin
- 1 teaspoons curry powder
- 1 teaspoon dried coriander
- 1 teaspoon nutmeg
- 1.5 litres (3.17 US pints) water
Method
- In a saucepan, boil water first.
- Then add all ingredients. Cook for about half an hour, or at least until potatoes are well cooked.
- Blend and serve with whole grain bread or rolls.
Pumpkin Soup
An easy to make classic soup and family favourite.
Ingredients
- 1 butternut pumpkin, cut into chunks
- 2 large potatoes, quartered
- 1 large onion, chopped
- 1 litre (2.1 pints) vegetarian chicken stock
- 1 x 300 millilitres (.6 of a pint) coconut cream
- 1 tablespoon olive oil
Method
- Saute onion in a large pan for 2 minutes in olive oil.
- Add potato and pumpkin pieces. Cook for a further 3 minutes, then add stock.
- Cook for 30 minutes. Add coconut cream, puree, and serve.