No cornflour No Cream – Thick Tasty & heathy soup to enjoy this winter

For Garnish:

• Fresh parsley, chopped
• A drizzle of olive oil or a sprinkle of smoked paprika (optional)

Step-by-Step Instructions

Step 1: Sauté the Vegetables

1. Heat olive oil in a large pot over medium heat.
2. Add the chopped onion and garlic, sautéing until fragrant and translucent, about 3–4 minutes.
3. Stir in the carrots and celery, cooking for another 5 minutes to release their natural sweetness.

Step 2: Add the Potatoes and Cauliflower

1. Add the chopped potato and cauliflower florets to the pot.
2. Sprinkle in the thyme, rosemary, and turmeric powder for added flavor and color. Mix well.

Step 3: Pour in the Stock

1. Pour the vegetable stock into the pot, ensuring all the vegetables are fully submerged.
2. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
3. Let it simmer for 20–25 minutes, or until the vegetables are tender.

Step 4: Blend to Perfection

1. Use an immersion blender to puree the soup directly in the pot until smooth and creamy.
   • Pro Tip: If you don’t have an immersion blender, carefully transfer the soup to a countertop blender in batches and blend until smooth.
2. Return the blended soup to the pot and adjust the seasoning with salt and black pepper.

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