Food & Wine
Creamy vegetable soup
This is such a popular recipe. It not only tastes delicious, but it’s packed with vegetables and so easy to make. Serve it with a side of sourdough bread for the perfect meal.
Serves: 4
Ingredients:
- 1 tablespoon coconut oil
- 2 garlic cloves, finely chopped
- 750 ml vegetable stock
- ½ large cauliflower head, broken into florets and finely chopped
- 2 zucchini, diced
- 2 carrots, diced
- 2 teaspoons ground turmeric
- 1 teaspoon chilli flakes, plus extra if necessary
- 400 ml coconut cream
- Sea salt and freshly ground black pepper
- Sourdough bread, to serve
Method:
- Melt the coconut oil in a large saucepan over a medium heat, add the garlic and sauté for 2–3 minutes until golden. Add the stock, vegetables and spices, bring to a simmer and cook, covered, for 20 minutes or until the vegetables are soft.
- Remove the pan from the heat and set aside to cool slightly, then transfer the soup to a food processor and blend until smooth.
- Pour the soup back into the pan, stir through the coconut cream and return to a simmer. Season to taste. Divide among bowls and serve with slices of hidden veggie bread.
This is an edited extract from 28 by Sam Wood published by Hardie Grant Books RRP $39.99 and is available in stores nationally. Food Photography: Chris Middleton / Lifestyle Photography: Rich MacDonald