lunch/dinner

Broc-Cauli Soup

Healthy, Wintery, warm-and-fussy soup for cold Cape nights in June. Need i say more?…

What you need

  • 2 heads of broccoli, chopped into florets
  • 2 heads of Cauliflower, chopped into florets
  • 2 sticks of celery, finely chopped
  • 2 carrots, grated
  • 1 onion, thinly sliced
  • 2 cloves of garlic, crushed
  • 2 tsp of mixed herbs (thyme, rosemary, sage, oregano etc)
  • 2 Tbsp nutritional yeast
  • salt and pepper to taste
  • olive oil
  • 1,5L of vegetable stock

How to make it

  1. Preheat the oven to 180°C
  2. Spread the broccoli and cauliflower on a large baking tray, drizzle with olive oil, and roast for 30 minutes (keep checking it so that it does burn too much).
  3. Saute the onion, garlic, celery and carrots n the olive oil and until all is soft and lightly browned.
  4. Add the herbs, salt and pepper and some chilli flakes if you wish.
  5. Add the roasted broccoli and cauliflower and cook for 5 – 10 minutes, stirring regularly.
  6. Add the stock until all veggies are covered.
  7. Bring to a simmer, and let bubble for 20 minutes, stirring regularly.
  8. Blend the soup in a powerful blender until smooth.
  9. Once Smoothly blended, serve while still hot and steamy.
  10. Top with crunchy Roasted Chickpeas and fresh crusty bread

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