Spiced carrot, celeriac and cauliflower soup
This spiced carrot, celeriac and cauliflower soup is vegan, warming and hearty – yet low-carb, low-cal and super healthy and tasty. Serve it with a wholesome roll or flatbread.
Ingredients
Method
- Peel and chop the onion, turmeric and ginger. Peel the root vegetables and cut them into bite-sized chunks. Tear the cauliflower into chunks.
- Heat the oil in a pot over a medium heat then add the onions. Stir for about 5 minutes to soften. Add the spices, chopped turmeric and ginger, then stir for a minute.
- Put in the vegetable chunks and stir to coat them well in the spices.
- Pour in the stock, add the bay leaf and bring to the boil.
- Add the cauliflower, bring to the boil again, then simmer for about 20 minutes, covered, over low heat or until the vegetables are tender.
- Remove the bay leaf and add the fresh herbs.
- Whiz, using a hand-held blender, into a textured or smooth soup, according to your liking.
- Serve warm.