This gluten and dairy free soup will warm your cockles on a cold winter’s day.
I love soup, I really do, but somehow it always seems such a faff to make – because I like mine smooth, not chunky. Making soup – for me – goes hand in hand with wiping splatters of said soup off the kitchen tiles.
However, when it’s cold outside and the only thing in the fridge is a head of cauliflower and a butternut squash, you have to decide what you’re willing to do to avoid going outside.
After some deliberation, I decided I would rather make this soup than brave the outdoors. Due to some ongoing symptoms I have been reexamining my diet and considering cutting out dairy (and possibly nightshades). This soup is therefore gluten, dairy and nightshade free! Huzzah! (For those not in the know, nightshades include potatoes, peppers, aubergine and a lot of spices like chilli and cayenne pepper. Black pepper is ok though)
So this isn’t what I would call “spicy”, but the turmeric will give it a nice flavour and a bit of kick. If your turmeric has been lying around a while, chuck it out and get some more – it loses its flavour very quickly.
Serves 2 hungry adults
Cauliflower and butternut squash soup
By February 5, 2015Published:
- Yield: 2 Servings
A gluten and dairy free soup that will warm your cockles on a cold winter's day. Also nightshade free.
- 3 tbsp Extra virgin olive oil
- 1/2 butternut squash peeled, seeds removed and cut into cubes
- 1 head cauliflower chopped in small pieces
- 1 carrot sliced
- 800 ml vegetable broth or bouillon check for a gluten/dairy free version.
- 2 bay leaves
- 1/2 tsp salt
- 1 tsp turmeric
- 200 g tinned lentils about half a tin
- black pepper to taste
- Heat the oil in a large saucepan and fry the butternut squash for a few minutes.
- Add the cauliflower and carrots and fry for another couple of minutes.
- Cover the vegetables in broth, add the bay leaves, bring to the boil and then turn down the heat and cover with a lid. Simmer for 15 minutes.
- Add salt, pepper, turmeric and lentils, stir well and simmer for another 10 minutes or until the vegetables are soft.
- Remove from heat. Using a hand blender, blend until you reach the desired consistency. If you want it super smooth, stick it in the vitamix/blender.
- Serve with a little dried parsley on top.
- Skill Level: Easy
Vicki Montague says
This looks lovely! I can’t believe that I don’t have any soup in the freezer at the moment…and it is freezing! I was so miserable at lunchtime today that I ate a carrot and a piece of cheese…it was too cold to bother doing anything else! I really could have done with a lovely bowl of your soup!
Vikki Cook says
YAY!!!! You have NO idea how grateful I am to see this recipe! Like you, I have had stomach problems for a while now and despite being put on meds to control excess stomach acid, I still feel poorly most of the time without knowing why, so I’ve cut out spicy food, caffeine, onion, garlic, etc to see if it helps. The good news is, I can still eat the foods in this recipe AND since I despise chunky vegetable soups (something about them makes me feel a bit shuddery), it’s perfect! I’ll have a go at making this tomorrow night. Thanks!