Golden Vegetable Soup with Charred Vegetables

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• 60 g cashew

• kettle
• bowl

Boil the kettle and, in a small bowl, cover the cashew nuts and leave for 10 minutes while you prepare the vegetables.

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• oven

Preheat the oven to 220 C / 425 F

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• ½ canned chickpea

Drain and rinse the chickpeas.

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• 1 sweet potatoes
• ½ cauliflower
• 2 carrots
• ½ onion

Peel and cut into bite-sized cubes the sweet potatoes and carrots. Cut the cauliflower into small florets. Peel and dice the onion.

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• bowl

In a large bowl, add all the drained chickpeas, half of the sweet potatoes cubes and half the cauliflower florets,

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• 2 tbsp olive oil
• ½ tbsp ground allspice

Drizzle with 2 tbsp of olive oil and the all-purpose seasoning. Mix well until everything is evenly coated and well combined. Spread the mixture out on a baking tray. Place in the oven for 30 minutes or until it starts to charred at the edges.

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Drain and rinse the cashew nuts and set aside.

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• saucepan

In a large casserole dish, heavy-bottomed pan or Dutch oven over a medium-heat, add the remaining 2 tbsp of oil. Once heated, add the remaining sweet potatoes, cauliflower florets, carrots, onions, cashew nuts and chopped garlic. Mix to combine and cook for 6-8 minutes until the onions are soft and the ingredients are fragrant.

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• 2 cloves garlic
• ½ tbsp ginger
• ½ tbsp ground turmeric
• ½ tsp ground cinnamon
• ⅛ tsp ground nutmeg
• 1 tbsp red curry paste
• 1 tsp salt
• ½ tsp pepper

Add in the grated ginger, turmeric, curry paste (use whichever heat you like - I used a Korma), cinnamon, nutmeg with salt and pepper (more or less to suit your taste).

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Cook for 1-2 minutes to toast, be careful not to burn the spices.

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• 475 ml vegetable stock

Once combined, add the vegetable stock. Bring it to a boil then lower to a simmer. Cover and cook until the ingredients are easily pierced with a fork (around 10 minutes or so).

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• blender

Probably have to do this step in batches, but transfer the mixture into a high-speed blender and blend until the ingredients are creamy in consistency. Add a little more stock if you prefer a thinner soup. Have another pot / pan / bowl ready to put the blended soup into.

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• ½ tbsp lemon juice

Once you’ve blended all the soup, add the lemon juice and stir until well combined.

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Pour your soup into bowls and top with your roasted, charred vegetables Enjoy with a toasted bread (if you wish)

Enjoy your meal!