Lemony carrot and cauliflower soup
Easy, tasty and freezer friendly. A good go-to soup. Nice & tangy if you like these flavours.
Lemony carrot and cauliflower soup
2015-07-28 17:49:02
Tangy & creamy soup, very flavoursome
Ingredients
- 1 tablespoon each coriander & cumin ground
- 2 tablespoons olive oil
- 1 large onion, peeled and diced (2 cups)
- 2 large garlic cloves, finely chopped
- 5 medium carrots peeled and cut into 1/2-inch pieces (2 cups)
- 2 sachets miso soup
- 1 cauliflower, trimmed and cut into florets
- juice of a lemon (more to taste)
- Cayenne pepper, for serving
Instructions
- In a large pot on medium heat add the oil and heat until warm. Stir in onion; cook, stirring occasionally, until soft and lightly coloured, 7 to 10 minutes. Stir in garlic, coriander & cumin and cook 2 minutes.
- Add carrots and 6 cups water to the pot (not stock as miso gives flavour and is salty). Stir in the miso until it dissolves. Bring mixture to a simmer and cook, uncovered, 5 minutes. Stir in cauliflower and cook, covered, over medium-low heat until the vegetables are very tender, about 10 minutes.
- Remove the soup from the heat. purée the soup until smooth. Stir in the lemon zest and juice just before serving. sprinkle with cayenne pepper (or black pepper, coriander leaves or paprika).
Notes
- Freezes well.
Adapted from New York Times
Adapted from New York Times
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