On colder days, a comforting soup is essential! With that in mind, greensandnuts shared this recipe that is on another level in the soup championship!
For that “special touch” in the soup, we suggest roasting the vegetables in the oven beforehand and using and “abusing” the spices that give us a boost of antioxidants and natural anti-inflammatories. Curious?
INGREDIENTS:
- 1 cauliflower
- 1 broccoli cabbage
- 1 onion
- 2 cloves of garlic
- 1 sweet potato
- 2 carrots
- 1 courgette
- Fresh ginger to taste
- 1 L of water
- Seasonings to taste: salt, olive oil, black pepper, saffron, garlic powder, nutmeg, fresh rosemary
- To finish: toasted coconut flakes, avocado, sesame seeds, Greek yogurt, 1 drizzle of olive oil
PREPARATION METHOD
- On a baking tray, arrange all the vegetables, previously washed and cut into small pieces. Season to taste and place in a preheated oven at 200ºC for about 25 minutes or until the vegetables are well roasted.
- Place the vegetables in a food processor and add 500 ml of water. Blend everything until smooth and creamy.
- Place the mixture in a saucepan and slowly add the remaining 500 ml of water over medium heat. Adjust the seasoning and remove from the heat when it starts to boil.
- Finish the cream with rosemary, Greek yogurt, toasted coconut flakes, avocado, sesame seeds and a drizzle of olive oil. Enjoy! :)