Recipes

Squash and Cauliflower Soup (WF, GF, DF)

Squash and Cauliflower Soup (WF, GF, DF)

Sunday 23rd October 2016

A delicious warming autumnal soup recipe. This is smooth, spicy, and has a gentle sweetness. Additionally you can use most varieties of squash or even substitute the squash for sweet potato.

Delicious with a slice of warmed sourdough and butter.

Ingredients;

  • 2tbsp coconut oil
  • 1 large butternut squash
  • 2 large leeks
  • 1 medium-large cauliflower
  • 3 large cloves garlic of 4-5 small
  • 1 litre vegetable bouillon
  • 1 400ml can coconut milk
  • 3 star anise
  • 4 cardamom pods
  • 1/3 tsp cinnamon powder
  • good grind of black pepper
  • Juice of 1 lime or lemon

Optional toppings;

  • Handful roughly chopped cashews
  • Handful pinenuts
  • Handful pumpkin seeds
  • Handful sesame seeds
  • 100g chopped chorizo
  • Roughly chopped parsley
  • Drizzle extra virgin olive oil

Method;
Sauté the leeks in the olive oil until soft, add the garlic and sauté for another two minutes. Add the squash and cauliflower cut into chunks/florets. Then pour over the bouillon along with the spices then allow to simmer. When the veg are soft, add the coconut milk and lime/lemon juice. Simmer for another five minutes before removing the star anise and cardamom pods.
Transfer into a food processor or blender and blitz until smooth. You will most likely have to do this in batches. You could also use a hand blender if it is powerful enough to make a smooth soup.

If you are adding nuts or seeds as a topping, dry roast these in a frying pan until lightly browned and giving a delicious nutty aroma. Similarly if you choose chorizo then fry this until lightly crispy.

Serve the soup drizzled with olive oil and topped with your choice of topping.