Curried Sweet Potato and Cauliflower Soup Recipe | Tasty Vegan Soup Recipe | Full of Flavor
In this video, you will learn how to make a delicious vegan soup that is healthy and full of flavor. Even your family and friends that are not vegan will enjoy this soup! The weather is getting colder which means it’s the perfect time for a cozy bowl of soup to keep you warm and also fight colds and flus. Turmeric and Cayenne pepper especially are very powerful for boosting your immune system, along with Cumin, Coriander and Garam Masala.
💬 Let me know in the comments if you enjoyed this vegan soup recipe?
▶️ RECIPE INGREDIENTS LIST:
2 to 3 Tablespoon Olive oil
150g / 1+1/2 Cup Onion – chopped
1/2 Tablespoon Ginger – finely chopped – 1/2 Inch Ginger
1+1/2 Tablespoon Garlic – finely chopped – 3 to 4 larger garlic cloves
500g Cauliflower – cup into florets – 4 to 5 heaping cups approx.
400g Sweet Potato – chopped into cubes – 3 heaping cups approx.
200g / 1+1/4 Cup approx. Tomatoes – chopped
900ml / 4 Cups Vegetable Broth (low sodium)
475ml / 2 Cups Water
Salt to taste (I have added total 1+1/4 Teaspoon of pink Himalayan salt)
1/2 Teaspoon Turmeric
1 Teaspoon Ground Cumin
1 Teaspoon Ground Coriander
1/4 Teaspoon Garam Masala
1/4 Teaspoon Ground Cinnamon
1/4 Teaspoon Cayenne Pepper (optional)
1/3 Cup / 75ml Water
Lemon Juice (I added 1/2 tablespoon)
Ground Black Pepper (I added 1/2 teaspoon)
Drizzle of olive oil (I added 1 tablespoon of organic cold pressed olive oil)
Start by preparing the spice mix. To a bowl add the turmeric, cumin, coriander, garam masala, Cinnamon, cayenne pepper, water and mix well until it forms a slurry. Set aside.
To a heated pot add olive oil, onion, 1/4 teaspoon salt and fry on medium heat until the onion starts to caramelize. Adding salt to onion will release it’s moisture and will help it cook/caramelize faster, so please don’t skip this step.
Then add the chopped ginger and garlic and fry for about 1 minute or until fragrant. Now reduce the heat and add the spic mix and mix well. Continue to cook until all the moisture is evaporated and it forms a thick paste. Then add the cauliflower, sweet potato, tomato, vegetable broth, water, salt and mix everything thoroughly. Cover the lid and bring it to a boil. Once it starts to boil reduce the heat to medium low and cook for about 15 to 20 minutes or until the sweet potato is cook through. Turn off the heat and let it cool down before blending.
Now blend it into a smooth puree. Turn on the stove and bring the soup to a boil and cook for about 1 minute or so. This will prevent the pulp and water from separating and will get you a better consistency and texture. Turn off the heat and add the lemon juice, drizzle of olive oil and freshly ground black pepper to taste. Mix well and cover the lid and let it rest for 3 to 4 minutes before serving for the flavours to blend. Serve hot with some crusty whole grain bread.
If the soup gets too thick then thin it out with some boiling water DO NOT ADD COLD WATER to it otherwise it will ruin the taste.
▶️ IMPORTANT NOTES:
– Adding salt to onion will release it’s moisture and will help it cook/caramelize faster, so please don’t skip this step
– Reduce the heat before adding the spice mix, this will prevent it from burning – burnt spices will make the dish bitter
– The garnish is what completes the dish so please do not skip any of the ingredients
– Every stove is different, so if needed adjust the cooking time and the heat of your stove accordingly
– If the soup gets too thick then thin it out with some boiling water DO NOT ADD COLD WATER to it otherwise it will ruin the taste.
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