Golden Vegetable Soup with Charred Vegetables

Golden Vegetable Soup with Charred Vegetables

Based on 0 ratings
Gary Pollard

Gary Pollard

Community member

"This delicious vegetable dish is more more than soup, but with the added charred vegetables and some toasted bread, it’s a main meal that tastes incredible and is vegan!"

Difficulty

Easy 👌

Preparation

10 min

Baking

35 min

Resting

0 min

Ingredients

2Servings
2 tbsp
olive oil
½
canned chickpea
1
sweet potatoes
½
cauliflower
2
carrots
½
onion
60 g
cashew
2 cloves
garlic
½ tbsp
ground allspice
½ tbsp
ginger
½ tbsp
ground turmeric
½ tsp
ground cinnamon
tsp
ground nutmeg
1 tbsp
red curry paste
475 ml
vegetable stock
1 tsp
salt
½ tsp
pepper
½ tbsp
lemon juice

Utensils

kettle, 2 bowls, oven, saucepan, blender

Recipes made to your taste

Get your personalized recipe picks in 10 seconds.

  • Step 1/ 14

    • 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.

  • Step 2/ 14

    • oven

    Preheat the oven to 220 C / 425 F

  • Step 3/ 14

    • ½ canned chickpea

    Drain and rinse the chickpeas.

  • Step 4/ 14

    • 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.

  • Step 5/ 14

    • bowl

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

  • Step 6/ 14

    • 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.

  • Step 7/ 14

    Drain and rinse the cashew nuts and set aside.

  • Step 8/ 14

    • 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.

  • Step 9/ 14

    • 2 cloves garlic
    • ½ tbsp ginger
    • ½ tbsp ground turmeric
    • ½ tsp ground cinnamon
    • 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).

  • Step 10/ 14

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

  • Step 11/ 14

    • 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).

  • Step 12/ 14

    • 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.

  • Step 13/ 14

    • ½ tbsp lemon juice

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

  • Step 14/ 14

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

  • Enjoy your meal!

    Golden Vegetable Soup with Charred Vegetables

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