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

1. On high heat, fry onions in a tiny amount of oil until it’s translucent.

2. Add garlic and ginger to the pot and let that fry for 1 minute.

3. Add pumpkin and cauliflower florets and fry for 2-4 minutes.

4. Pour water over the vegetables until it’s just about covered and throw in your stock cube.

5. Bring to a roaring boil and then lower the heat.

6. Simmer for 25 minutes, switch off the stove and let it cool completely.

7. Blitz in a blender for 2 minutes until smooth.

8. Add salt and pepper to taste and serve hot with crusty bread, croutons, or toasted bread.