30 minutes meal / Freezer friendly / Legumes / Lunch / Main course / Soup of the week

Soup of the week: Cauliflower and roots soup

Cauliflower and roots soup

Vegetable soup is an easy way to get rid of whatever you have left in your fridge! :-) I love a creamy texture and this time instead of adding my herbs while it cooks, I made a flavoured oil, and for that reason I used a good quality. In this case I used avocado, but it could be an olive or a nut oil.

The jerusalem artichoke looks like a ginger root, but it doesn’t have the same taste. It is more neutral and I would even say a bit sweet. I saw a very interesting description of its origin in Vegetarian Paradise if you want to know more about it.

I also used in the recipe some frozen white beans. An easy way to always have the in hand is to precook and freeze like I did in my White bean in “Crock pot” recipe. They really are handy!

Preparation time: 10 minutes

Cooking time: 20 minutes

Serves: 6 people

  • Sunflower oil
  • 1 small organic cauliflower
  • 1 small  organic onion
  • 5 organic jerusalem artichoke
  • 2 organic parsnips
  • 1 cup (250ml) of organic cooked white beans
  • 3 tbsp. (45 ml) of nutritional yeast
  • 5 cups (1.25L) of water
  • 1 cup (250ml) of organic fresh cilantro (or any herb you like)
  • 1 organic garlic clove
  • 1/2 cup (125ml) of organic avocado oil
  • Salt and pepper
  1. Chop all you vegetables very coarsely since you will blend your soup in the end.
  2. Heat about 2tbsp. (30ml) of sunflower oil and cook your onions for 2-3 minutes.
  3. Add in all your chopped vegetables, the white beans and continue to cook for another 5 minutes, still over medium heat so they don’t burn. Put the nutritional yeast, some salt and pepper
  4. Gradually add the water and simmer for 10 minutes.
  5. In the meantime, in a small hand chopper, blend your herb and garlic with the oil until you get a fine texture. Season it with salt and pepper.
  6. Put it in the blender to cream it and serve with your cilantro oil.




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