Pumpkin, Cauliflower and Broccoli soup.

This is such an easy and straightforward recipe but oh so flavourful.

I got this colourful pumpkin and decided I just had to make some soup from it. Look at how pretty it is!

Since we buy our pumpkin whole here, I usually clean, peel and chop up then freeze in a ziplock bag in desired portions. It lasts ages that way.

The soup ingredients are:-

  • 1 tbsp each salted butter and olive oil.
  • I chopped onion.
  • 1 tsp coriander seeds.
  • 4- 5 cloves of garlic.
  • I small head of cauliflower, chopped.
  • 1 small head of broccoli, cleaned and chopped.
  • 1 stalk of celery.
  • 1 tbsp of grated ginger and whole turmeric.
  • Salt and pepper.
  • 1 teaspoon of balsamic vinegar.
  • Mixed spice blend.

Method.

  • In a sauce pan, add the coriander seeds, toast them a bit then crush roughly.
  • Add the butter to the pan as well as the onion, garlic, grated turmeric and ginger.
  • Cook them well and add the celery as well as the broccoli stalks.
  • Next go in the rest of the vegetables and one cup of water or stock, as well as the balsamic vinegar.
  • Let simmer till soft and cooked, then blend to your preferred consistency.
  • Be careful with the salt due to the salted butter and if you are using flavoured stock.

Once ready, ladle into bowls and garnish.

I garnished mine with a drizzle of extra virgin olive oil, some cayenne and the mixed spice.

The soup is beautiful, creamy, aromatic, filling and so yummy!

We had the soup with these totally delicious herb and cheese rolls.

Look at those rolls! I will share the recipe soon.