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Cauliflower and Carrot Soup with Ginger & Herbs

Updated: Apr 7, 2021

This summer has really struggled to get going I’m sure you agree and the colder temperatures mean warmer meals. I love soup in all of its guises and on this site over the coming weeks and months I hope to showcase just how many different types there are from different cultures and consistencies to temperatures and tastes. I reckon if I put my little mind to it, I could write an entire book on the subject. Serve this soup with some croutons, cream or some Greek Yoghurt.

Serves: 4

Takes: 30 Minutes


Ingredients:

½ Head of Cauliflower, roughly chopped including stalks

2 large Carrots, chopped

1 brown onion, chopped

2 cloves of garlic, minced

1 inch of ginger, minced

1 punnet of savoury thyme, leaves picked and chopped

1 punnet of fresh sage, leaves picked and chopped

1litre vegetable stock

50g Butter

Salt and Pepper

Olive Oil

Fresh Lemons


Method:

1.) In a large saucepan over a medium to low heat, melt the butter and add a glug of olive oil and a pinch of salt. When the butter begins to foam add the onions and the carrots and begin to sweat them, stirring occasionally.

2.) Once the carrots begin to soften, add in the cauliflower and cook until softens. Once it’s beginning to soften add in the garlic, ginger, thyme leaves and sage and continue to cook stirring occasionally for about 3 minutes.

3.) Add in the vegetable stock, season with salt and pepper then turn up the heat and bring to the boil. Once boiling, reduce the heat to a simmer and cook for a further 10 minutes.

4.) Remove from the heat and blend using a stick blender until smooth.

5.) Serve with a squeeze of fresh lemon juice.


Enjoy every mouth full and never forget that good food, good wine, good times is all we need.


Love,

Will

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