Fall is just around the corner and that means cooler weather... which also means SOUP WEATHER... and I couldn’t be more stoked!
What is it about soup that I love so much? I love that you can basically clean out your fridge, throw everything into a giant pot, add some spices and fresh herbs, puree it and viola - delicious SOUP! Soup is simple, comforting, wholesome and nutritious. It’s not overly complicated. It can be jazzed up and made to appear more extravagant, but ultimately it’s just a bowl of roasted veggies seasoned however you fancy. No matter what your diet or dietary restrictions, you can always create a soup that fits everyone’s needs. I like making soup, I like serving soup and I like eating soup – it’s kinda my thing.
I like recipes that aren’t complicated. My goal when I’m in the kitchen is to create really tasty food in the simplest way possible. If you start out with good quality ingredients and cook them properly, you shouldn’t need much else. I think people over-complicate things and it’s distracting from the end goal – create tasty food that makes you feel good while nourishing your body. And it always tastes better if it's enjoyed amongst good company.
This is a new recipe I’ve been working on and have been recently serving in the café. It’s super tasty and very easy to make. You can make it as mild or as spicy as you like. Feel free to throw in other veggies too – carrots, leeks, potatoes, etc – it’s all delicious.
2 heads of cauliflower, washed and chopped
2 sweet potatoes, peeled and chopped
2 small onions, chopped
1 red pepper, washed and chopped
2 tsp minced garlic
1 tsp turmeric
1 tsp paprika
½ tsp ground ginger
½ tsp chili powder
½ tsp red pepper flakes
2 tsp salt
½ bunch cilantro, washed and roughly chopped
1 can coconut milk (or two if you want it extra creamy)
Line a baking sheet with tin foil and spread the cauliflower, red peppers and sweet potatoes evenly. Drizzle with olive oil, season with salt and pepper and toss to coat.
Bake 30 minutes at 400 F or until the veggies are soft and thoroughly cooked.
Meanwhile, while the veggies are roasting in the oven, sautee onions and garlic in a large sauce pot with a little bit of olive oil. Cook until onions are translucent and soft. Add spices and add about 2 cups of water.
Add roasted veggies to pot and add just enough water to cover the veggies. Bring to a boil, then turn heat off and add coconut milk and cilantro.
Puree with an immersion blender (this kitchen gadget is my best friend) or you can use a blender, it just takes longer. If you want it thinner, just add more water. Season to taste with salt and pepper. If you want it spicier you can always add more red pepper flakes.