11 March 2015

Roasted cauliflower and carrot soup

The weather here is still acting weird. There have been some warm days, but then suddenly cold winds and rains have appeared from out of nowhere. This means that soups are still very much wanted by me when I get home after a long day. This one is a very easy vegan soup made with tasty ingredients. Have a look how ridiculously simple it is. As a little twist I decided to roast the cauliflower and carrots.


1 cauliflower
2 carrots
1 shallot
2 garlic cloves
3 tbsp olive oil
1 l vegetable stock
1 tsp sage
1 tsp salt
½ ground black pepper


Cut the carrots and cauliflower into pieces, brush them with olive oil and roast in the oven until soft.

In the meanwhile chop the shallot and garlic finely. Once the vegetables are roasted, start cooking the chopped shallot and garlic in olive oil. When they are soft, add the roasted vegetables and the vegetable stock to the saucepan.

Season the soup with sage, salt and pepper and simmer under lid until the flavours have blended nicely. Purée into a smooth soup and serve warm. That's all!

Your VegHog

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