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–+ servings

Cauliflower, red pepper and sweet potato chowder

A deliciously creamy soup that is low in fat but full of powerful nutrients
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 4 portions
Course: Soup
Calories:
Ingredients Method

Ingredients
  

  • 1 medium onion chopped
  • 1 clove garlic diced
  • 1 medium red pepper chopped
  • 1 medium sweet potato chopped
  • 1 medium cauliflower cut into florets
  • 2 teaspoons thyme
  • 1 litre vegetable stock
  • salt and pepper to taste
  • dairy free milk optional
  • parsley or basil to garnish optional

Method
 

  1. Heat a small amount of olive oil in the bottom of a large pan and sauté the onion for a few minutes until it starts to soften.
  2. Add the red pepper and sweet potato and cook for a few minutes.
  3. Add the cauliflower florets and continue to sauté until it starts to brown slightly (this is why you need a large pan, so you can move the vegetables around a bit!).
  4. Stir in the garlic and thyme, mixing well.
  5. Pour in the vegetable stock until the vegetables are covered (you can add more later if needed), bring to the boil, then put on the lid, reduce the heat and simmer for 20 minutes or so until all the vegetables are well cooked.
  6. Season with salt and pepper, cool slightly then blitz until smooth – add more vegetable stock or some dairy free milk to get the thickness you want.
  7. Check the seasoning, adding more if needed. Serve with a chopped herb garnish (optional)

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