Pumpkin And Cauliflower Soup
It’s been raining a lot in Joburg and I absolutely adore soup when it starts to drizzle.
It’s raining again today and I wanted to share this delightful combination with you.
The carb and low fat cauliflower makes this the perfect lunch. I steamed a side of edamame to get my protein in, but you could probably add pea protein powder to your dish when you blitz all the ingredients together.
Ingredients
1 bag pumpkin, cubed
1 cauliflower head, cut into florets.
1 garlic, chopped finely
1 tsp ginger, grated
1 cube of vegetable stock
1 onion, cubed
Salt and black pepper to taste
Method
On high heat, fry onions in a tiny amount of oil until it’s translucent.
Add garlic and ginger to the pot and let that fry for 1 minute.
Add pumpkin and cauliflower florets and fry for 2-4 minutes.
Pour water over the vegetables until it’s just about covered and throw in your stock cube.
Bring to a roaring boil and then lower the heat.
Simmer for 25 minutes, switch off the stove and let it cool completely.
Blitz in a blender for 2 minutes until smooth.
Add salt and pepper to taste and serve hot with crusty bread, croutons, or toasted bread.
