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Recipe - Carrot and Cauliflower Soup

by Erica Green

NOTE: Print this Page for easy reference when cooking.

 
This soup recipe is just made for a cold autumn or winter day.  Despite not having any dairy of even non-dairy substitute, this recipe is amazingly creamy, thanks to the magic that happens when you blitz cauliflower.

 
Ingredients

Serves 4

• 2 Tbsp. oil
• 1 onion, finely chopped
• 1 Tsp. garlic paste
• 2 Tsp. Moroccan seasoning
• 1/2 - 1 Tsp. harissa paste
• 500g carrots, roughly chopped
• 500g cauliflower, roughly chopped
• 4 cups water
• 2 Tsp. chicken flavoured stock powder
• 1/4 Tsp. salt or to taste
• 4 Tsp.  Dukkah for garnish (optional)

 
Method

• Sauté the onion in a saucepan in the oil.
• Add the garlic paste, Moroccan seasoning and harissa paste and stir through. 
• Add the remaining ingredients and bring to the boil.
• Simmer gently for 20-25 minutes or until the vegetables are soft.
• Blitz with a stick blender or in a food processor until creamy smooth.
• Serve with a sprinkle of dukkah for garnish

About the Recipe

• This recipe is suitable for vegetarians and vegans.
• Massel make a range of vegan stocks and stock powders which are flavoured to be similar to chicken or beef stock. You can also get low salt varieties if that is an issue for you. They are a staple item in my pantry.
• Dukkah is a mix of crushed nuts, sesame seeds and spices and is of Middle Eastern origin.  You can source dukkah from your local supermarket, however, I would recommend having a go at making it yourself, as fresh is much nicer.   
• Harissa paste is a common ingredient in North African and middle eastern cuisine.  It is made from chillies and a selection of herbs and spices. Be careful though, as different brands can have quite different levels of heat.
• Moroccan spice mixes typically contain:- turmeric; cumin; coriander; paprika; and rosemary.  They can be bought from your local supermarket under various brands (Eg: Hoyts, Master foods).  If you are really keen you can make it yourself, but seriously, not many of us are going to go to that effort
• If the carrots are well washed, there is no need to peel them, as they will be blitzed up in the blending process anyway.  There is a double benefit here.  You will save time and you will be adding extra nutrition to the bowl.
• Use the cauliflower stems as well and the florets.   They will all be blitzed up so there is no point wasting them.
• If you are reheating this soup, you may need to add a touch of extra water as it thickens as it cools.

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