We're kicking off January with this ultra creamy peanut butter, carrot and cauliflower soup - the perfect soul warming meal on cold winter day. Best of all, it’s super easy to make and vegan friendly!
What you'll need:
- 1 tbsp extra virgin olive oil
- 1 onion, diced
- 1 tbsp crushed garlic
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground ginger
- 1 tsp ground nutmeg
- 2 cups of vegetable stock
- 1/2 head of cauliflower
- 4 large carrots, chopped
- 1/4 cup Yumello Smoky Harissa Peanut Butter
- Pinch of Salt
- Cracked black pepper
- Water
Toppings:
- Coconut cream
- 1 Lime
- Fresh coriander
- Roasted peanuts
Method:
- Heat a drizzle of olive oil in a large saucepan on medium-high heat. Once hot, add the onion and fry until softened 94-5 mins). Then, add garlic, turmeric, cumin, ginger and nutmeg and cook until fragrant (1 min). Then add vegetable stock and stir.
- Add chopped cauliflower and carrots. Add any extra water needed to make sure veggies are covered. Cover with a lid and simmer over medium heat until vegetables are tender (approx 20 minutes).
- Remove the lid and allow to simmer until the liquid has reduced by a third. Remove from heat and (to make this recipe even tastier) add Yumello Smoky Harissa Peanut Butter. Blend the soup using a hand blender.
- Season with salt and black pepper to taste. Place saucepan back on a low heat and stir until heated through.
- Share the soup out between your bowls. Top with a swirl of coconut cream, fresh coriander and pepper. Cut the lime into wedges. Add a squeeze of lime juice, then taste and add more salt, pepper and lime juice if needed. Enjoy!
Top tips:
- Store in a sealed container in the fridge for up to 3 days or portion into smaller containers and freeze for up to 3 months.
