An exceptional winter soup for the whole family that’s dairy free and absolutely perfect for vegetarians.

 

What we will need: (for 4 people)

 

1 cauliflower (approximately 600 g.)

 

1 celeriac (approximately 500 g.)

 

2 large garlic cloves

 

2 tbsp. olive oil

 

1 teaspoon curry powder (mild)

 

1 teaspoon cumin powder 

 

1.3 litres vegetable stock

 

For the garnish

 

Lemon juice (to taste)

 

Pepper (or dried chili flakes)

 

Method:

 

We begin by removing the stalk from the cauliflower and cutting it into florets which must then be washed thoroughly with water.  It helps to add vinegar to the water so as to completely remove any debris and pesticide residue.  

 

Next, peel and wash your celeriac in the same way as the cauliflower, and then cut into cubes.  Peel and chop your garlic.

 

Preheat your oven to 190°C - 200°C.   Place your cauliflower, celeriac and garlic onto a grill sheet, drizzle some olive oil over the ingredients, and season with your curry and cumin powders.  Bake in the oven for about 30 minutes, until the vegetables start to soften and take on a slightly golden brown colour.  

 

Pour your vegetable broth into a saucepan and add your cooked vegetables to it.  Bring to a boil and then let simmer with the lid on for about 15 – 20 minutes, stirring occasionally.  

 

Once the vegetables have softened, transfer the mixture into a blender or use a hand-held blender to puree them until what you are left with is a deliciously thick velvety soup that is most delectable!

 

Before serving the soup, squeeze some lemon into it and garnish with your pepper or chili flakes.

 

* Tip:  This soup is suitable for children being that the cumin and curry powders are mild.  However, if you intend on serving this soup to adults, of course add as much heat as you would like!