This cauliflower and roots soup is not only really tasty and easy to make, it’s also really interesting in one way – I decided to use a flavoured oil instead of herbs and it indeed made a big difference.
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
- Chop all you vegetables very coarsely since you will blend your soup in the end.
- Heat about 2tbsp. (30ml) of sunflower oil and cook your onions for 2-3 minutes.
- 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
- Gradually add the water and simmer for 10 minutes.
- 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.
- Put it in the blender to cream it and serve with your cilantro oil.
As I always do, I asked my readers to take part, maybe tell me what they think about my recipes and give me some tips, as well. What do they think of this one? Do they like it, did they make someone important to them happy with it? Did it help them save some time? Simply, what do our readers say about this recipe? Here it comes:
“I LOVED this soup. Yes, I’m a picky eater but this soup was amazing. I love the blend of cauliflower, onion, garlic and spices in the soup. The flavors were fabulous and it made an amazing lunch for my husband and me.”
“I tried this recipe last week. It was fantastic! The cauliflower/root blend is really tasty, especially when blended with herbs.”
“This is very good. I did make a few small tweaks to it though.”
“Do you have a favorite soup? I do! And this one is my favorite. I love, love, love it. The cauliflower give it a wonderful crunchy texture, the avocado oil gives it such a luscious flavor and enhances the whole experience so much. If you don’t like avocados–as my husband doesn’t–add another generous tablespoon of olive oil.”
“I’ve been making this soup for years and my family loves it! I use the blender to puree the soup and add some minced garlic and cilantro when serving.”
“This recipe is awesome! It’s super easy, tastes delicious and has just enough body to it that you can feel satisfied with just a spoonful or two.”
“This soup is very tasty. As it was a birthday dinner for my husband I made the soup with celery and it was well accepted by my guests. I did the cilantro oil the day before and it really added a lot to the elegance of this easy and very impressive recipe.”
“I made this cauliflower and roots soup for two special people in my life: my mum and her friend. I’m pretty sure they both liked it, but I’m really not sure if they like cauliflower (haha).”
And a little note before I will finally say goodbye to y’all: You’re 1 000, no 1 000 000, no 1 000 000 000 times more awesome and nice and excellent than every recipe here. Love you, love you all!
