Sunshine soup

November blues are creeping up on me due to the recent loss of my Grandmother. Feeling vulnerable and cold makes me desperate for warm, soft and cozy things. Inspired by market surplus, I improvised this soup to warm up from inside out on a busy weekday.

I glanced at the bowl while taking the first sip and I felt my mood shifting. The colour of the soup reminded me of sunshine and happier days. Corny, I know. Yet, it worked. At least for a moment or two. So, I named it sunshine soup, and I am sharing it with you, hoping it delivers the same.

It’s all about the little things. So, start small. Appreciate the small stuff and lift the corners of your lips just a little bit. A little does go a long way.

10 minutes
preparation time
20 minutes
cooking time
6 cups
filled with yummy soup

Ingredients

  • 1 large cauliflower, cut to florets
  • 1 large sweet potato, diced
  • 1 brown onion, chopped
  • 2 cloves of garlic, chopped
  • ~1 l veggie stock^
  • 2 tablespoons of olive oil
  • Salt to taste
  • ½ teaspoon of white pepper
  • ½ teaspoon of garlic powder
  • ½ teaspoon of turmeric

Method

  1. Heat the olive oil over medium heat, add chopped onion and stir until translucent.
  2. Add the cauliflower florets, sweet potato, garlic and give it a good stir. Put the lid on top and cook for 5 minutes, stirring occasionally.
  3. Remove lid, add veggie stock and spices and turn the heat up to boil. Then reduce the heat and cook the veggies until they soften, about 15 minutes.
  4. Blend with stick blender until homogenous.
  5. Taste and adjust seasoning if needed.
  6. Serve with sourdough bread and garnish with freshly chopped parsley.

Enjoy! ❤

Notes

^ The veggie stock should be just enough to completely cover the veggies. The amount depends on the size of your ingredients. If the result is too thick for your taste, add some more water until the soup reaches the desired consistency.

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