Pumpkin Cauliflower velouté
This is another of my favourite soups. I like chunky soups with warming spices (though no chili), but I love any kind of creamy vegetable soup - green, yellow, white...
With cauli, sweet potato and pumpkin, it can only get super creamy. Especially if you have a blender - but any hand mixer will do.
The best way to make soup is to boil the veggies in the water and mix everything in the end. However you can also take leftover baked veggies (preferably softly baked, not burnt), blend them with some hot water/stock and powdered spices, then warm up on low heat. For ayurvedic soups with whole spices, we tend to toast the spices in some oil before adding them to the meal, or as I do for soups, adding the soup ingredients directly to the saucepan where I fried the spices. As for powdered spices, just add them to the water with the veggies.
4 portions
½ Hokkaido or ½ butternut
1 sweet potato
½ cauliflower
750 ml water + rinsing water if needed
To serve (per portion):
1 small tsp turmeric and 1 pinch of ground black pepper
or: 1 tsp cumin
or: ½ tsp cumin, 1 pinch nutmeg, pepper
fresh herbs: coriander, parsley or chives
1 tsp walnut oil / 1 tbsp. coconut yoghurt
almond flakes, nuts or pumpkin seeds
optional: 1 big tsp sunflower protein powder/crushed roasted sunflower seeds or some pieces of fresh goat cheese
Bring the water to a boil, add salt and cook the pieces of veggies for 20 min medium heat. Blend in a food processor once cooled down, liquefy with plant milk or water if you like, try various spices and toppings!
Add some more salt after cooking if needed. I advise to try the nutmeg version (if you like the taste) with 1 tbsp. coconut yoghurt in each plate to enhance the creamy texture. Turmeric goes well with coconut too. For more consistency as a main meal, I like to add sunflower protein as it is quite neutral; you may try with pea protein powder, however it would hide the nice taste of the soup. Otherwise the soup is a nice starter before a non-raw salad or a richer meal.