Recipe: Roast cauliflower, pumpkin & mushroom soup

May 29, 2016
Roasted vegetables

One of my favourite things about winter is tucking into delicious soup. I’ve been playing around with different flavours recently & particularly love this one loaded with vegetables & flavoured with mustard & thyme. Roasting the vegetables first increases the flavour of the soup & adding pumpkin makes it hearty. It’s so tasty & full of nutrients, keeping you feeling satisfied on a cold wintery day.

Roasted cauliflower soup

1 whole head of cauliflower, chopped into chunks
1/6 pumpkin, chopped into chunks
10-12 button mushrooms, quartered
1 leek, sliced finely
2 cloves garlic, minced
3 stalks celery (or celery leaves), roughly chopped
parsley
thyme
ghee
2 tsp dijon mustard
2 cups broth (vegetable, chicken or lamb)
water
salt & pepper

Pre-heat oven to 180c. Place cauliflower, pumpkin & mushrooms on a baking tray. Sprinkle with salt, pepper & thyme & add 1 tsp ghee. Cook for 30 minutes, turning at approximately 15 minutes.

Once vegetables are prepared, heat 2 tsp ghee on medium heat in a large saucepan & sauté leek & garlic for 2-3 minutes. Add celery, parsley, roast vegetables & broth, cover & simmer for at least 30 minutes. Add mustard, salt, pepper & herbs & blend until smooth, add water as you go until you reach your desired consistency.

Serve warm with toasted seeds or nuts or warm grain bread.

Enjoy! M x

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