As days are getting shorter and colder, winds stronger and winter season is just round the corner, you cannot beat a good hearty warming soup! I have been obsessed with this one lately and there's nothing not to love about it - it is delicious, full of goodness, and is easy to make! Moreover, unlike many winter-warmers, this soup is absolutely harmless for your figure. What's more - it will even aid fat burning!
INGREDIENTS:
(Makes 7 portions)
♥ 1 cauliflower head
♥ 2 large courgettes
♥ 1 large leek (around 200g weight)
♥ 250g mushrooms
♥ 3 garlic cloves
♥ Ground black pepper
♥ 2 bay leaves
♥ Oregano
♥ Parsley
♥ Turmeric
♥ 1 tablespoon of fresh, dried or frozen dill
♥ Optional: sea salt to taste
♥ Optional: 1 tablespoon of organic vegan bouillon powder and skip adding extra sea salt
DIRECTIONS:
1. Cut cauliflower into large chunks and simmer for 15 minutes in 1 litre of water. It does not need to become too soft and fall apart - just a slightly soft is right what is needed. Here's an illustration for you:
Don't drain the water in which the cauliflower was boiled.
2. Slice courgettes, mushrooms and leeks and put them all into a frying pan (or into two separate pans if one does not fit everything). Add 4 tablespoons of filtered water, cover with a lid and stew for 4 minutes until vegetables start becoming soft. Then remove the lid, add a tablespoon of olive oil and sliced garlic and stir fry for 2 minutes.
3. Start liquidising and I like to do it in stages. Take a hand blender and carefully covering the open top of a saucepan start blending cauliflower. Then add courgettes and blend. Finally add mushrooms, leeks and garlic and blend. Stir all ingredients well with a long handle wooden spoon.
4. Add spices and herbs. Simmer for 7 minutes on low heat.
Serve on its own or as a starter.
Goes well with beans or stirred-in tablespoon of hummus.
If you eat fish, try pairing this soup with tuna. If you are non-vegetarian - try it with chicken breast.
Enjoy! xx
INGREDIENTS:
(Makes 7 portions)
♥ 1 cauliflower head
♥ 2 large courgettes
♥ 1 large leek (around 200g weight)
♥ 250g mushrooms
♥ 3 garlic cloves
♥ Ground black pepper
♥ 2 bay leaves
♥ Oregano
♥ Parsley
♥ Turmeric
♥ 1 tablespoon of fresh, dried or frozen dill
♥ Optional: sea salt to taste
♥ Optional: 1 tablespoon of organic vegan bouillon powder and skip adding extra sea salt
DIRECTIONS:
1. Cut cauliflower into large chunks and simmer for 15 minutes in 1 litre of water. It does not need to become too soft and fall apart - just a slightly soft is right what is needed. Here's an illustration for you:
Don't drain the water in which the cauliflower was boiled.
2. Slice courgettes, mushrooms and leeks and put them all into a frying pan (or into two separate pans if one does not fit everything). Add 4 tablespoons of filtered water, cover with a lid and stew for 4 minutes until vegetables start becoming soft. Then remove the lid, add a tablespoon of olive oil and sliced garlic and stir fry for 2 minutes.
3. Start liquidising and I like to do it in stages. Take a hand blender and carefully covering the open top of a saucepan start blending cauliflower. Then add courgettes and blend. Finally add mushrooms, leeks and garlic and blend. Stir all ingredients well with a long handle wooden spoon.
4. Add spices and herbs. Simmer for 7 minutes on low heat.
Serve on its own or as a starter.
Goes well with beans or stirred-in tablespoon of hummus.
If you eat fish, try pairing this soup with tuna. If you are non-vegetarian - try it with chicken breast.
Enjoy! xx
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