Caulflower and Sweet Potato Soup (VG, GF)

This is a great way to use the seasons best foods, caulflower. With its warmth and yummieness it is a must for a cold day. Slightly spicey and velvety it makes for a great starter or just perfect for lunch.

2 medium Caulflower outer leaves removed vegetable oil 2 tbsp onion 1, finely chopped garlic 2 cloves, thinly sliced medium curry powder 1 tbsp vegetable stock 1 litre

fennel seeds 2 tbs Coconut milk tin

I also make a lovely samphire and lemon pesto which totally kicked this in to a new realm.

lemon 1⁄2, juiced

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s