Spicy Squash and Cauliflower Soup
Over a year ago
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Ingredients
- 1 tbsp olive oil
- 1 onion, roughly chopped
- 2 garlic cloves, finely chopped
- 1 red chilli, deseeded and finely chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 medium cauliflower, broken into florets
- 1kg butternut squash, peeled, deseeded and cut into chunks
- 1 litre veg stock
- salt and freshly ground pepper to serve
- sour cream to serve
Accompaniment
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Description
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Method
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1
1. Heat the olive oil in a large saucepan, cook over a low heat until softened
2. Add the garlic and chilli and cook for 1 minute, add spices and cook for a further minute.
3. Add the cauliflower and squash and toss to coat in spices then add the stock bring to the boil then simmer over a gentle heat for 30 minutes until the vegetables are soft.
4. Remove from the heat and puree in a blender until smooth, reheat if necessary and serve with a swirl of sour cream.
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