A silky smooth, delicious vegan soup made from scratch with fresh vegetables. Ready in 30 minutes flat, it's a perfect weeknight meal.
2 tbsp olive oil1 brown onion (large) , chopped3 cloves garlic (large) , chopped1 medium head cauliflower (about 4 cups) , chopped into florets4 celery sticks , chopped3 potatoes (large) , peeled and chopped2 cups vegetable broth3 cups waterSalt and ground black pepper to taste
Short on any of these?
We deliver organic cauliflower, celery and potatoes β along with the rest of our seasonal range β in boxes from $44.50.
Thursday & Friday across Central Victoria, or collect in Castlemaine. Family run, 20+ years.
See whatβs in the boxes β
Heat the oil in a large saucepan, fry the onion for about a minute before adding the garlic and fry until glassy and fragrant. Add the cauliflower and celery and cook on medium heat, stirring occasionally, for about 3 minutes
Now add the potatoes, vegetable broth and water - the veggies should be very nearly covered with the liquid. Simmer on a medium high heat for about 15 minutes, or until the vegetables are very tender, stir half way through cooking time.
Blend until silky smooth. Season with salt and pepper to taste, top with pesto, chopped herbs and a drizzle of olive oil and serve.
from:
berrysweetlife.com