PUMPKIN + CAULIFLOWER SOUP

Serves 4 | Preparation time 10mins | Cooking time 30mins

Ingredients

  • Olive oil, 2 tbs
  • Onion, 1 medium, finely chopped
  • Carrots, 2 peeled, finely chopped
  • Carrots, 4 stalks, finely chopped
  • Garlic, 3 cloves, crushed
  • Tomato paste, 2 tbs
  • Cumin, ground, 2 tsp
  • Pumpkin, 500g butternut, peeled, seeded, roughly chopped
  • Cauliflower, ½ head, roughly chopped
  • Vegetable stock, 1L
  • Almonds, 30g chopped (optional, to serve)
  • Feta, 50g crumbled (optional, to serve)
  • Parsley, 1 tbs fresh leaves (optional, to serve)

Method

  1. Heat a large saucepan over medium heat. Add oil, onion, carrots, celery, garlic, cook, stirring for 5mins or until soft.
  2. Add tomato paste, cumin, stir, cook for 1min or until aromatic.
  3. Add pumpkin, cauliflower, stock, 2 cups of water, bring to boil. Reduce heat, cover and gently simmer for 30mins or until pumpkin and cauliflower are tender. Cool slightly.
  4. Use a stick blender to carefully blend mixture until smooth. Season.
  5. Divide soup among serving bowls and sprinkle with almonds, feta, parsley to serve (if using).