January: A time to reset, reflect and refuel
Whether you're all fired up and ready to go, or just hunkering down under a blanket for the Winter - our January recipe from The Simple Things Magazine is a hug in a bowl, perfect to warm your soul on a crisp Winter's day. This hearty, healthy (vegan) recipe transforms the humble cauliflower into the star of the show in this dreamy, creamy soup.
3 small heads of cauliflower, cut
1 large potato, cut into bite-size chunks
2 onions, roughly chopped
6 garlic cloves, peeled
3 (heaped) tsp smoked paprika
2 tsp ground cumin
1 tsp ground coriander
6 tbsp olive oil
½ tsp sea salt
2 x 400g tins cannellini beans, drained
1.4 litre hot vegetable stock
Chilli flakes, to garnish
- Preheat the oven to 200C/Fan 180C/Gas 6. Add all the ingredients apart from the beans, stock and chilli to a large roasting tray and toss.
- Roast for 30 mins, then add the beans to the roasting tray and stir through.
- Return to the oven and roast for a further 10 mins.
- Transfer the roasted ingredients to a large saucepan, along with the hot stock. Blend with a stick blender until smooth, then season to taste. Serve with a sprinkling of chilli flakes.
Want to receive our recipes monthly? Sign up to our newsletter, and you'll also get 10% off your next purchase too.