It's been quite a cold winter here on the farm and I have not been in the mood for a salad once in all honesty.
Cold nights call for a warm, creamy soup and this roasted veggie one is exactly what you need when you don't want to spend hours in the kitchen but, you still want a delicious and nutritious lunch or dinner.
As always, I love posting recipes as inspiration so feel free to add the spices and flavours you enjoy to make it yours. And remember to share a photo or video with me when you make it on social media, I love knowing which recipes you enjoyed too.
Creamy Roasted Broccoli and Cauliflower Soup (Vegan):
1 head cauliflower broken into florets
1 head broccoli broken into florets
1 onion chopped into quarters
3 cloves garlic cloves
1 can of butter beans, rinsed well
3 tablespoons olive oil
Salt & black pepper to taste
1 tbsp. dried rosemary
1 tbsp. dried thyme
1 1/2 cups of vegetable broth (add more if you feel like it)
1 can of coconut milk
2 tablespoons fresh lime/lemon juice
Pre-heat oven to 200 degrees Celsius. To a roasting tray add your broccoli, cauliflower, butter beans, onion and garlic. Drizzle with olive oil, add salt, pepper and dried herbs. Roast for 20-30 min or until vegetables are golden brown, tossing them every 10 min. Let it cool down enough to peel the roasted garlic.
In a saucepan heat your vegetable stock and add the roast veggies as well as the coconut milk. Stir to combine and take it off the heat to blend. With a immersion blender blend until smooth adding a little bit more stock or warm water if needed. Feel free to use a regular heat resistant blender too.
Bring the pot back onto a low heat, add the lime juice juice, cover and allow soup to simmer for about 10 minutes until soup slightly thickens.
Serve soup warm. Top with chili flakes, fresh herbs, a drizzle of coconut milk or black sesame seeds and enjoy.