by Shlomit Singer-Shamir
Cauliflower gives this soup a light, creamy consistency and is incredibly nutritious. It’s a good source of fibre, helps to lower cholesterol and is an excellent source of immune-boosting vitamin C. In addition, cauliflower contains vitamin K, folate, vitamin B6 and potassium.
The green peas add a fresh taste and are high in fibre and packed with protein, iron, vitamin C and B vitamins. They are also are easy to digest and don’t need any special preparation (like soaking in advance). Fresh ginger and turmeric roots give a hint of spice to the soup and contain antioxidants to strengthen and support our immune system.
This recipe makes about 10 bowls and will last for around 4 days if stored in the fridge.
- 1 large onion – peeled and chopped
- 4-6 garlic cloves – crushed
- 1 medium-sized cauliflower – separated into smaller pieces
- 3 cm fresh turmeric – grated
- 3 cm fresh ginger – grated
- 1 cup green peas
- 2 medium carrots – peeled and chopped
- 3 regular (dessert) spoons olive oil (or any other vegetable oil)
- 2 teaspoons salt (depending on personal taste)
- 1/2 teaspoon pepper (depending on personal taste)
- Optional: dill/ coriander to sprinkle over the top
- In a large soup pan heat the oil, then add the chopped onion and let it sweat for around 5 minutes. If you like, add a pinch of salt to help it absorb the water.
- Add the crushed garlic and grated turmeric and ginger and cook for about 3 more minutes while stirring.
- Add the cauliflower to the pan and cook for 5 more minutes, still stirring.
- Add the green peas and 2 litres of water and bring it to a boil.
- After the water is boiled, lower to a medium heat and cook the soup for 45-60 min.
- When the green peas are soft and dissolved, turn off the heat and add the rest of the salt and the black pepper.
- Using a hand-held blender blend the soup to a smooth, creamy texture.
- Add the carrot to the soup and let it cook for around 20 more minutes on a low heat. (The carrot is added after blending so that the pieces stay firm – but you can skip this part to reduce your cooking time.)
- To serve, drizzle with olive oil on top and sprinkle with fresh dill/coriander. Enjoy!
About the author
From a young age, movement and nutrition have been a big part of Shlomit’s life, and she became a vegan seven years ago. She practised Ashtanga yoga for around 18 years, before undertaking a kids’ teacher training (25hrs) and qualifying as a yoga teacher in Amsterdam (200RYT). Recently her passions combined and she now creates recipes for a vegan restaurant in Haarlem (The Netherlands), sells home-baked pastries on request for special events, and teaches yoga.