Easy, tasty and ridiculously beneficial. This is just the perfect, warming soup as we head into autumn here in England.
Turmeric is such a fantastic spice. Antiviral, antifungal, anti-inflammatory. The thing I love about the recipe is that it's pretty much throw it in the oven and ta-daaah.
1 head cauliflower
1 yellow courgette
3 tbsp olive oil
1 tbsp ground turmeric
1 tbsp ground cumin
1 tin cannellini beans
6 flat tbsp vegan bouillon
1.5 litres water
Coconut flakes & Ground mixed spice to decorate
Chop the cauliflower, onions and courgette roughly. Add to a baking tray. Drizzle in olive oil, sprinkle with salt and spices. Then oven roast for 30-40 mins at 180C
Boil a pan of 1.5 litres water, add the bouillon
Once the veg is roasted, add it to the pan of stock. Add the tin of beans (leave a few to decorate) Turn off the heat and leave to cool
Add the soup to a nutribullet and blitz until smooth
Decorate with beans, flaked coconut, black pepper and ground mixed spice