The crisp weather and beautiful seasonal veg available at the moment can only mean one thing... soup time! Use whatever veg you have on hand for this recipe and enjoy with some buttery toasted sourdough for a deeply warming and nourishing meal. This will likely make enough for leftovers, which is ideal as it is even better the second night!
2 cups sweet potato and/ or pumpkin, 3cm diced
6 whole garlic cloves
2 large ripe tomatoes
1 tbsp extra virgin olive oil
1 tsp salt
2 stalks celery (incl. leaves), roughly sliced
1 bunch eschallot white ends, roughly sliced
1 tsp thyme leaves
1 tsp cumin seeds
1 tsp cracked black pepper
1 cup cauliflower leaf stems, roughly sliced
3 cups beef or veg broth
3 cups water
1 ½ cup cooked chickpeas
1 cup small cauliflower florets
Handful cauliflower greens, shredded
1 cup flat- leaf parsley, roughly chopped
Juice of half a lemon
Recipe created and written by Callan Barnes.
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