I love going to markets, picking up vegetables that are SUPER cheap because they’re in season, and making delicious soup out of them! This recipe is ridiculously easy, and can act as the base for basically any vegetable soup you could possibly imagine! Don’t like cauliflower? Swap it out for broccoli! Or sweet potato! Or tomato! Anything! It’s great! This soup is also a quick and easy way to pack vegetables into your diet!
This recipe makes about 9 servings and can last a few days in the fridge or months in the freezer. To reheat it, either microwave it or heat it up on the stove. If the consistency is too thick, just add some more stock!
- 2 1/2 tbs soybean oil (or any vegetable oil)
- 2 medium brown onions, thinly diced
- 1 stick celery, thinly diced
- 5 cloves garlic, sliced
- 1 large head cauliflower (or 2 small)
- 2 turnips, cubed
- 5 cups (1.25L) vegetable stock
- 1 1/2 cups parsley
- 5 sprigs thyme
- Heat oil in a pan. Add in onion, celery, garlic and a pinch of salt and cook until the vegetables start to soften (avoid browning the vegetables).
- Add in the turnip and cauliflower and stir. Cook for around 2 minutes before adding in the vegetable stock, parsley and thyme.
- Bring the mixture to a boil and allow to boil for 5 minutes, then cover and reduce the heat to a simmer. Simmer soup covered for 10 minutes.
- After 10 minutes, uncover the soup and give it a stir. Allow it to simmer for another 10 minutes uncovered.
- Puree the soup and season with salt and pepper.
- Serve in a bowl with olive oil, a bit of lemon juice, chopped parsley and chilli flakes.