This colourful thick and creamy vegetable soup served with crispy BBQ corn nibbles will become your new favourite soup! It’s the perfect blend of light and easy when you want a quick, hearty meal.
Purple kumara and cauliflower cream soup
Course: MainCuisine: healthy food, classicDifficulty: Easy2-3
servings10
minutes20
minutesThis colourful thick and creamy vegetable soup served with crispy BBQ corn nibbles will become your new favourite soup! It’s the perfect blend of light and easy when you want a quick, hearty meal.
Ingredients
2 heaped cups peeled and chopped purple kumara
2 heaped cups chopped cauliflower florets
2 heaped cups chopped red cabbage
1 cup chopped leek (white part)
1 celery stick, chopped
2 garlic cloves, chopped
1 bay leaf
2 sprigs of thyme
1 sprig of rosemary
1-litre chicken stock or rich vegetable stock
1/2 cup cream (or vegan cream)
olive oil for cooking
salt
freshly ground black pepper
- To serve:
The Baron crispy corn nibbles or toasted seeds
microgreens
Directions
- Heat olive oil in a large pot over medium-high heat. Sauté leek and celery until softened. Add garlic and cook until fragrant, about 1 minute.
- Add kumara, cauliflower, red cabbage, bay leaf, thyme and rosemary leaves. Pour in enough stock to generously cover all the vegetables, about 1 litre, mix and bring to a boil. Reduce heat to low-medium heat, cover and allow to simmer until all vegetables are soft.
- Use a stick blender or transfer to a blender to blitz smooth. Adjust salt and pepper to taste, then add cream or vegan cream – which ever you prefer.
- Serve warm sprinkled with crispy BBQ corn nibbles and microgreens. Enjoy!
