- In a large pot, saute onions in olive oil until translucent. Add garlic, turmeric, cumin, ginger and nutmeg and cook until fragrant.
- Add liquid vegetable stock to pot and stir.
- Add chopped cauliflower and carrots to pot. Add any extra water needed to make sure veggies are covered. Cover with a lid and simmer over medium heat until vegetables are tender, approx 20 minutes.
- Remove the lid and allow to simmer until the liquid has reduced by a third.
- Remove from heat and add peanut butter to pot. Using a stick blender, blend until smooth.
- Season with salt and black pepper to taste. Place pot back on a low heat and stir until heated through.
- Place soup into a bowl and top with a swirl of coconut cream, fresh coriander, chilli flakes and cracked black pepper.
We made up our cauliflower and carrot soup with our Smooth peanut butter but our Super Crunchy or spicy Smoke and Fire would also taste 10/10!
Store in a sealed container in the fridge for up to 3 days or portion into smaller containers and freeze for up to 3 months.
