It’s taken me a while to start eating ‘normally’ again after Christmas. When I say ‘normally’, I mean actually eating something. I’ve been skipping breakfast (okay, so no change there then – I can’t stand the thought of eating first thing; it seems the height of gluttony to me to stuff your face the moment you wake up) and lunch and I’ve only been eating dinner because it seemed like something I should be doing and even then my dinners have consisted mostly of cardboard boxed frozen stuff heated up in the oven. Unsurprisingly, this diet of nothing has made me sluggish and unfocused and so I went hunting and foraging for vegetables in my local Tesco with which to make some soup and get some vitamins inside me.
Usually – as one of the members in my writing group pointed out last night – my soups are a vibrant green, so I decided to make a non-green soup for a change. Despite this, when I posted a photo of my cauliflower soup on Facebook for a game of Guess the Soup (it doesn’t take a genius to work out the rules to that game, eh?), until I pointed out it wasn’t green, people were guessing green soups such as asparagus, pea and courgette, so I guess the cumin made it a bit murky. This vegan cauliflower, cumin and chilli soup is delicious, but be warned – your house will smell like an Indian restaurant all afternoon, evening and night after you make it.
As usual, I blended this soup to silky smooth perfection in my Froothie Optimum G2.1 high speed blender. I know I keep saying it but this blender really has transformed my soup into something special and, as a Froothie Ambassador, I can offer you free post and packing on any Froothie appliance – just enter ‘3437 free ambassador delivery’ in the comment box when you order and the p&p will be credited back to your card, saving you £10 (well, £9.99 I think, to be specific).
While I’m on the Froothie subject, this post is also brought to you as part of #jumpstart17 and I’ll be posting more healthy recipes and reviews (I recently got an airfryer – I AM SO EXCITED AND I’M MAKING TOFISH IN IT TONIGHT AND I CANNOT FUCKING WAIT SORRY FOR SWEARING BUT DID I MENTION I’M EXCITED?) in the rest of January and beyond. Yahoo. (That’s yahoo as in the exclamation of happiness, not a plug for the search engine.)
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, crushed
- 1 tsp ground cumin
- 1 small (around 350g) cauliflower, broken into florets
- 750ml stock
- 1 dried chilli (or 1 tsp chilli powder)
- salt and pepper
- Heat the oil in a large pan and add the onion, garlic and ground cumin. Fry, stirring occasionally, for about 5 minutes until soft.
- Add the stock, cauliflower, dried chilli (or chilli powder) and season with salt and pepper.
- Simmer for about 15 minutes, until the cauliflower is cooked.
- Blend on full power for 1 minute (or if using a non-high-speed blender, blend until smooth).
Disclosure: I am an Ambassador for Froothie and any links to their products in this post are affiliate links which, if purchased through, won’t cost you any more but will earn me a small commission. I only endorse products I am happy with and I have not been paid for this post. For more information about the Optimum G2.1 blender mentioned in this post, you can read my review here.