Cauliflower and turmeric soup
Editorial illustration; not a photograph of recipe testing.
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Serves 2 · Approximately 35 minutes. Editorial recipe suggestion; not kitchen-tested or nutritionally analysed. Any accompanying image illustrates the recipe category and may differ from the finished dish.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, chopped
- 250 g cauliflower florets
- 1 potato, peeled and diced
- A quarter teaspoon turmeric
- 650 ml vegetable stock
- Black pepper
Method
- Warm the oil in a saucepan. Soften the onion over medium-low heat for 5 minutes.
- Add the listed vegetables, beans or lentils and any dried spices. Add stock and bring to a gentle simmer.
- Simmer for 20–25 minutes, or until the vegetables are tender. Follow the packet instructions for frozen peas if used.
- Stir in any fresh herbs at the end. Add water if needed, season and serve hot.
Kitchen notes
Check packaged ingredients against your dietary requirements. Use the cooking instructions on ingredient packaging where specified. Adjust seasoning and consistency to your preference. Timings are approximate; check that vegetables are tender before serving.