You know, I’ve always had a thing for soups, especially on days like today when winter has really settled in. There’s just something about a warm bowl of soup that hits the spot, right? And the best part? It’s not just comforting – it’s packed with a lot of goodness. We’re talking a nutrient-rich powerhouse full of vitamins, antioxidants, minerals, and all the good stuff. It’s like giving yourself a cozy, internal spa day – hydrating and easy on the stomach, which is exactly what we need after all those holiday feasts. Anyone else feeling the same way?
Winter Coziness in a Bowl: Vegan Soup Delight
You know, soup is like that old friend who’s always there when you need them most. It’s the kind of comfort that feels like a warm hug from within and the ultimate soul-soothing food for so many reasons.
Soup is one of those things that can really be whatever you need it to be—whether you’re in the mood for something creamy and smooth or chunky and hearty, it’s always there for you. But what really makes soup special isn’t just the variety; it’s how it makes you feel. There’s something so comforting about holding a warm bowl in your hands. And when you’re feeling off or under the weather, a steaming bowl of soup can be surprisingly soothing, like a little remedy wrapped in warmth and flavour.
So, guess what I cooked up in the kitchen today? A delightful vegan soup with butternut squash and cauliflower. I found this recipe on my Cookidoo and while it originally called for pumpkin, I used butternut squash since that’s what I had on hand. The soup turned out to be a beautiful mix of comforting garam masala spice and the creamy, nutty sweetness of coconut milk. To give it a little extra crunch, I topped it off with some chopped almonds and cashews. Honestly, if you haven’t tried this yet, you definitely should.
Ingredients:
- 55 g virgin olive oil, plus 2 tbsp extra for drizzling
- 1 tsp curry powder
- 1 tsp garam masala
- 1 tsp chilli powder
- 200 g cauliflower florets
- 350 g pumpkin flesh, cut in cubes (3 cm) or butternut squash
- 150 g white onions, cut in quarters (bit for vegan)
- 10 garlic cloves (omit for vegan)
- 400 g vegetable stock
or 400 g water - 80 g coconut milk, plus extra for drizzling
- 20 g honey or maple syrup, adjust to taste (optional)
- ½ tsp sea salt, adjust to taste
- ¼ tsp freshly ground black pepper, adjust to taste
- 5 – 6 stalks fresh chives, chopped, to garnish
Thermomix Instructions:
- Place olive oil, curry powder, garam masala and chilli powder in mixing bowl, sauté 5 min/120°C/stirring speed (spoon).
- Add cauliflower, pumpkin, onions and garlic cloves, stir fry 8 min/Varoma/speed 1 until vegetables are slightly softened.
- Add vegetable stock, coconut milk, honey, salt and black pepper, cook 10 min/100°C/speed 1.
- Blend 1 min/speed 5-10, increasing speed gradually. Transfer to a serving bowl, drizzle with extra virgin olive oil and coconut milk. Garnish with chopped chives. Serve warm.
| Spiced Vegan Pumpkin Cauliflower Soup: https://cookidoo.ca/recipes/recipe/en-CA/r626738 |