It’s been so cold in Hanover lately that Martin and I make at least 2 or 3 batches of soup each week. We don’t even make supper, just a good filling soup and a piece of sourdough bread. Easy peasy.
The recipe I’m sharing today comes back on the menu quite regularly. Not because we don’t know what else to make, but because it’s particularly satisfying. It’s creamy, delicious, pretty filling. And it comes together very quickly, which is obviously a big advantage.
We like to top ours simply, with roasted pumpkin seed oil, a Slovenian specialty and pumpkin seeds that we quickly roast in a pan. But on nights where we feel especially fancy, we might even add kale chips for some crisp!
- ½ head cauliflower, cut in florets (or a whole head, if it's small)
- 1 medium organic sweet potato, diced (with the skin)
- 2 garlic cloves, whole
- 1 small onion, cut in four
- ¼ teaspoon turmeric
- 2 cups vegetable broth (use more for a runnier soup)
- Salt and pepper
- ¼ cup raw cashew nuts (optional, adds creaminess and nutrients)
- 1 tablespoon nutritional yeast (optional, adds fiber and B vitamins)
- Toppings: roasted pumpkin seeds, roasted pumpkin seed oil
- Put all the vegetables in a large pot. Sauté in a little bit of water for a few minutes. Add the broth and bring to a boil. Once boiling, cover and let simmer until the vegetables are tender, about 15 minutes. Remove from the heat.
- While the veggies are simmering, roast the pumpkin seeds in a pan on high heat, without oil. Stir often to make sure they don't burn.
- If using the cashews, add them to the container of your blender, preferably high-speed so they blend smoothly. Add the vegetables and some of the broth and purée. Gradually add broth until you reach the desired consistency.
You can also place all the cut veggies, the garlic and the onion in the oven and roast for half an hour before blending everything up with some broth.
- Enough kale to fill a baking sheet
- Olive oil
- Sea salt
- Preheat the oven at 300F (150C).
- Rinse the kale and make sure there is no soil left. Pat dry with a clean cloth. Cut the tough stems and tear the leaves to obtain chip-sized bites.
- Place the kale in a large mixing bowl, add about a tablespoon olive oil and mix well with your hands, massaging each leaf.
- Place each leaft on a baking sheet, in a single layer, and sprinkle with sea salt.
- Place in the oven and bake for about 10 minutes, checking often to prevent them from burning. The chips are ready when the leaves are crunchy.
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