Creamy vegetable soup

This is such a popular recipe. It not only tastes delicious, but it’s packed with vegetables and so easy to make. Serve it with a side of sourdough bread for the perfect meal.

Serves: 4

Ingredients:

• 1 tablespoon coconut oil
• 2 garlic cloves, finely chopped
• 750 ml vegetable stock
• ½ large cauliflower head, broken into florets and finely chopped
• 2 zucchini, diced
• 2 carrots, diced
• 2 teaspoons ground turmeric
• 1 teaspoon chilli flakes, plus extra if necessary
• 400 ml coconut cream
• Sea salt and freshly ground black pepper
• Sourdough bread, to serve

Method:

1. Melt the coconut oil in a large saucepan over a medium heat, add the garlic and sauté for 2–3 minutes until golden. Add the stock, vegetables and spices, bring to a simmer and cook, covered, for 20 minutes or until the vegetables are soft.
2. Remove the pan from the heat and set aside to cool slightly, then transfer the soup to a food processor and blend until smooth.
3. Pour the soup back into the pan, stir through the coconut cream and return to a simmer. Season to taste. Divide among bowls and serve with slices of hidden veggie bread.

This is an edited extract from 28 by Sam Wood published by Hardie Grant Books RRP $39.99 and is available in stores nationally. Food Photography: Chris Middleton / Lifestyle Photography: Rich MacDonald