As I was looking for a simple carrot soup recipe, I discovered that I could add cauliflower and cumin for a great tasty winter soup.
We had this soup as snow storms are still kicking in the city, together with a Spanish ham, emmental, tomato panini. Needless to say it was a delicious diner!
Ingredients ( serves 2)
1/4 onion, chopped
2 medium/large carrots
1/3 of a medium cauliflower head, roughly chopped
1 teaspoon of cumin powder
About 250ml of vegetable or chicken stock (enough to cover the vegetables)
How to make it
In a large pan, heat some oil and cook the onion for a few minutes until transparent.
Add the carrots and cauliflower, season with salt and pepper and sprinkle the cumin. Mix well.
Pour over the stock and cook for about 15/20 min until the vegetables have softened.
Blend the mix and transfer back into the pan. Add some milk to make it more fluid and heat up as need before serving.
Add some shredded emmental in each bowl and enjoy!