This Vegetarian Cauliflower pumpkin soup recipe is a delicious soup to warm up your winter evenings. The perfect dinner for a cozy evening!
This soup has several vegetables as a base, bringing many nutrients to your diet, vitamins and minerals. Furthermore, it has low carbohydrates and lots of fiber, bringing greater satiety to your dinner and helping you to lose weight.
As it is a warm and light meal, it is easy to digest, making this Cauliflower pumpkin soup a perfect dinner option for Ayurveda.
As it is low-carb, gluten-free and vegetarian, it is a perfect recipe to adapt to different eating strategies.
Rate this Vegetarian Cauliflower pumpkin soup recipe and let us know what you think of it in the comments section!
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Cauliflower-pumpkin soup
Ingredients
- 250 g cauliflower
- 300 g pumpkin
- 100 g celery
- 100 g leek
- 2 tbsp coconut oil
- 1 tsp turmeric
- 2 tsp paprika powder sweet
- 1 tsp cardamon powder
- ½ tsp pepper
- ¼ tsp muscat powder
- ½ tsp spicy paprika powder
- 1 tbsp tomato paste
- 1 clove garlic
- 1-2 cm piece ginger
- Lemon juice, salt to taste
- 1 L water
- Fresh herbs
- 200 ml cooking cream (Optional)
Instructions
- Wash, peel, and cut the vegetables.
- In a pan heat coconut oil, add the spices for 1 minute for extracting the flavour and to activate their healing properties. Add celery, leak, pumpkin pieces, minced garlic, ginger. Sautee for about 5 minutes on a medium heat.
- Add hot water, bring the mixture to a boil for another 5 minutes and then it is time to add cauliflower florets. Cover with a lid and let the soup cook on a low medium heat until the vegetables are soft.
- Using a blender, transform the mixture in a smooth crème soupe and for even a creamier, tastier result, add cooking cream. Alternative use a vegan cooking cream or some almond/cashew cream. Or simply add cashews, almond at the end in the soup and blend it together with the vegetables.
Video
Notes
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great soup