Carrot, cauliflower and turmeric soup

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Serves 4-6
Prep 20
Cook 30
  • 1 tbs olive oil
  • 1 onion, peeled, finely chopped
  • 2 cloves garlic, peeled, crushed
  • 2 stalks celery, finely chopped
  • 6 carrots, peeled, roughly chopped
  • 1/2 head cauliflower, trimmed, cut into florets
  • pinch grated nutmeg
  • 1 tsp ground turmeric or 2cm piece of fresh turmeric
  • 2 tsp fresh grated ginger or 1 tsp ground ginger
  • 4 cups (1 l) So Good™ Unsweetened Almond milk
To garnish:
  • Greek yoghurt, fresh parsley leaves and chopped pistachios, sumac or chia seeds.

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  1. Heat the oil in a large saucepan and cook the onion, garlic, ginger, celery, carrots and cauliflower until tender but not browned.
  2. Add the nutmeg, turmeric and So Good™ Unsweetened Almond milk. Bring to a simmer, cover and simmer gently until carrots are tender, about 30 minutes. Do not allow the mix to boil rapidly.
  3. When vegetables are tender, allow to cool a little then puree in batches in a food processor or blender until smooth. Return to a clean soup pan and season to taste. Reheat on a low heat.
  4. Serve hot and garnished with a spoonful of yoghurt, sprinkling of chopped fresh parsley and chopped pistachios, sumac or chia seeds.

Tips

  • You can use any root vegetables like parsnips, turnips or beetroot instead of carrots.

Tips

  • You can use any root vegetables like parsnips, turnips or beetroot instead of carrots.

Nutrition Information