Cauliflower and zucchini soup

Soups are so easy to make and can be so yummy ! There is absolutely no excuse not to make them at home !

For this one, the creaminess of the cauliflower blended with the acidity of the zucchini works super well. The trick is to roast a little the veggies in the oven before cooking the soup to remove excessive water that could come from the zucchini and also subtly flavor the veggies.

As for the spice, I used some you must have for sure in your cupboards: cumin, curcuma, grated ginger. That’s all. You see it is 100% nutritious wholefood, yum and easy !

THIS RECIPE IS

  • Vegan (or vegetarian if you use dairy milk and yogurt)
  • Filling and satisfying yet light
  • Super healthy and tasty

INGREDIENTS

  • 1/2 cauliflower
  • 1 large large 2 small green zucchinis
  • 2 yellow onions diced
  • 2 garlic cloves finely crushed
  • 2 cups vegetable stock & more water until you get proper texture
  • 3 tbsp olive oil
  • 1/3 cup coconut milk
  • 1 tbs grated ginger
  • 1,5 tbs cumin
  • 1 tsp curcuma
  • 1/2 tsp sea salt
  •  To finish: roasted pumpkin seeds, chopped herbs, dry sunflower petals and coconut or vegan yogurt

DIRECTIONS

  1. Wash and cut the vegetables and coat them with 1 tbsp olive oil and some salt. Put on a baking tray with baking paper in a heated oven at 180°C fan forced; for 15 min (until slightly golden)
  2. Put 2tbsp olive oil in your thermomix, speed 1, T°70, 2 min. Add the onions and continue Speed 1, T°70 for 10 min until they get translucent.
  3. Add the garlic, grated ginger and spices and leave it for another min same speed and T°.
  4. Add the vegetable stock and the roasted veggies and put it for 15 min speed 1, T°80. Check if it needs more water after 5/10 min. Always add it carefully so it doesn’t get too watery in the end
  5. Mix the veggies, add the salt and the coconut milk. Mix again, increasing the speed gradually to max level.
  6. Add more water until you get the texture you like.
  8. Taste and add more spices, salt or even a drizzle of lemon juice according to your taste.
  9. Serve in bowls, topping the soup with the herbs, sunflower petals, cracked pepper, pumpkin seeds, a good tbsp of coconut yogurt and a drizzle of olive oil.
  10. Enjoy it with a sourdough tartine topped with goat cheese and herbs (non vegan) or tomato / mushroom crostinis (vegan option)

Nb: you can keep it in the fridge for 2/3 days or freeze for 2 month this soup once it has cooled down