VEGAN CARROT AND CAULIFLOWER SOUP
Ingredients
- 1 tbsp olive oil
- ½ onion
- finely chopped
- 1 carrot
- chopped
- 1 garlic clove
- chopped
- 1 tsp coriander seeds
- toasted
- ½ cauliflower
- cut into florets
- 425ml/¾ pint hot chicken or vegetable stock
- salt and freshly ground black pepper
Directions
- Heat the olive oil in a pan
- add the onion and carrot and fry for 4-5 minutes.
- Add the garlic and coriander seeds and fry for one minute.
- Add the cauliflower florets
- stock and salt and freshly ground black pepper
- to taste
- and simmer for five minutes
- or until the cauliflower is tender. Leave the soup to cool slightly before blending.
- Blend the soup with a hand blender until smooth. Reheat over a medium heat if necessary
- then divide between two serving bowls.
