Vegan Cauliflower, Carrot and Leek Soup Recipe

This scrumptious autumnal cauliflower, carrot and leek soup makes use of scrumptious and nutritious veggies burstings with vitamins and nutrients (Vitamin C, folate, niacin Vitamin Ok, B6) you’re prone to have at residence. The bottom can take tonnes of chopped onions and garlic, and I like to make use of vegetable inventory for ab even faster cooking time. This soup is surprisingly filling and never so surprisingly tasty. My youngsters adore it too.

All week I’ve been making soup and freezing it too. Subsequent up is tomato soup. First, learn up my cauliflower, carrot and leek soup:

Components:

Serves 4

• 3 tbsp further virgin olive oil
• 2 white onions, finely chopped
• 2 crimson onions, finely chopped
• 2 cloves garlic, finely chopped1 tbsp dried oregano
• 1 recent crimson chilli, finely chopped (non-compulsory)
• 1 medium cauliflower, florets chopped.
• 2 leeks, finely chopped
• 2 carrots, diced
• 8 cups / 2 litres water, boiled within the kettle
• 1 tin of chopped tomatoes
• 2 tbsp tomato puree
• 3 vegetable shares
• freshly floor pepper
• sea salt

Technique:

In a big pan, on a medium warmth, drizzle the olive oil over the bottom. Add the chopped onions and garlic and fry till they’re golden brown. If utilizing chilli, add this now making certain it doesn’t go black. In the meantime, boil the water within the kettle to avoid wasting time. You can even add chilly if simpler. Add chopped greens into the soup. Pour the chopped tomatoes, puree and inventory in and stir properly. As soon as the water is at boiling level, decrease and simmer for about 35 minutes. Style check and add salt and pepper. Mix in a meals processor or handheld processor for a easy soup.

Garnish with thinly sliced chilli and grind black pepper excessive.

Serve with chunky bread.

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