Ingredients
- 2 tablespoons extra-virgin olive oil
- 3 small yellow onions, chopped
- 2 garlic cloves, chopped
- 1 1/2 teaspoons ras el Hanout
- 1 head cauliflower, cut into even-sized florets, (ca. 450g)
- 2 large carrots, peeled and sliced (200 g)
- 1 medium potato, peeled and chopped (200 g)
- 1 x 400 ml can organic coconut milk
- 800 ml vegetable broth
- sea salt and freshly ground pepper, to taste
- fresh cilantro leaves, to garnish
Instructions
- Heat the oil in a large saucepan. Add slowly cook the onion on a medium heat for 10 minutes, stirring occasionally, until soft and translucent. Add the garlic, ras el Hanout spice mix, cauliflower, carrot and potato. Increase the heat slightly and stir for 2 minutes.
- Add the coconut milk, vegetable broth and season with salt and pepper. Bring to the boil, reduce the heat and simmer for 25 minutes, or until the vegetables are tender.
- Use a hand-held immersion blender to puree until smooth. Taste and season with more salt and pepper, if needed. Serve garnish with cilantro leaves (or other choice of garnish — I also added hemp seeds). Enjoy!
Nutrition
Notes
- Depending on how you like your soups, you could also serve this chunky and skip the blending. Or half blend it so that there are still some chunks of vegetables in the soup.