Spicy Carrot and Cauliflower Soup
- 1 cauliflower florets and leaves removed
- 4 medium carrots peeled and chopped
- 1 litre vegetable stock
- 1 white onion roughly chopped
- 1 clove garlic minced
- 1 inch fresh ginger grated
- 1 tbsp olive oil
Saute the onion in the olive oil over a medium heat until the onion is see-through and starting to brown on the edges (take your time). Then, add the garlic and ginger and heat through.
Add the cauliflower (leaves and florets), carrots and vegetable stock. Cover and simmer for 20-30 minutes until all ingredients are soft. Blend using a stick blender or food processor.