4 tablespoons of coconut oil
1 medium onion chopped
1 teaspoon of crushed garlic
1 sachet of concentrated liquid vegetable stock
4 cups of hot water
1 cup of McCain Cauliflower Florets
4 cups of McCain Broccoli Florets
1 cup of McCain frozen butternut and sweet potato
½ teaspoon of thyme
1 teaspoon of paprika
½ teaspoon of dried basil
1 teaspoon of turmeric
1 teaspoon of salt
½ teaspoon of black pepper
¼ teaspoon of cinnamon powder
A few leaves of fresh rosemary
1 teaspoon of coriander spice
1 cup of dairy free fresh cream
Melt the coconut oil in a pot on medium to high heat and add the onions, sauté until soft.
Add the garlic and stir.
The liquid stock to one cup of hot water, stir and add it to the pot.
Add cauliflower, broccoli, butternut and sweet potato to the pot.
Add 3 cups of hot water to the pot.
Add thyme, paprika, dried basil, turmeric, salt, black pepper, cinnamon powder, rosemary and coriander spice, stir.
Cook until all the vegetables are soft.
Switch the stove off when the vegetables are soft and allow to cool.
Use an immersion stick to blend the soup until smooth.
Then add the fresh cream and blend. Soup is ready to serve.