Ingredients

1 tbs coconut oil
2 garlic cloves, finely chopped
3 cups vegetable stock
1/2 large cauliflower, washed & chopped into small pieces
2 zucchinis, washed & diced
2 carrots, washed & diced
2 tsp ground turmeric
1 tsp chilli flakes (or to taste)
salt & pepper, to taste
400ml can coconut cream

Directions

Heat oil in a large saucepan over medium heat.

Add garlic and sauté until golden.

Add stock, vegetables, herbs and spices. Simmer, covered, for 20 minutes or until vegetables are soft.

Remove from heat and set aside to cool slightly.

Blend until smooth and return to pan, add coconut cream and simmer slowly until hot. Taste test and feel free to add more spice if desired. Serve with a slice of our Savoury Pumpkin Bread.

Nutrition

Energy 1276.71 kJ

Calories 304.95 cal

Protein 8.37g

Fibre 5.18g

Fat 25.90g

Sat. Fat 22.13g

Carbs 8.14g

Sugar

Creamy Vegetable Soup

Ingredients

Directions

Nutrition