Type what you have

Ingredients

• ✓ vegetable stock
• vegetable oil
• onion
• green curry paste
• eggplant
• coconut milk
• sweet potato
• makrut lime leaf
• lime juice
• lime zest
• brown sugar
• salt

Instructions

1. 1 Heat oil in a large wok or skillet over medium heat. Add onion and curry paste; cook and stir until fragrant, about 3 minutes. Stir in eggplant; cook until softened, 4 to 5 minutes.
2. 2 Pour coconut milk and vegetable stock onto the eggplant mixture. Bring to a boil; reduce heat and simmer until heated through, about 5 minutes. Stir in sweet potato and lime leaves; cook and stir until vegetables are tender, about 10 minutes. Mix in lime juice, lime zest, and brown sugar; stir until combined. Season with salt.

By Miss Marie Lo Duca

Ingredients

• ✓ vegetable stock
• butter
• hakurei turnip
• radish
• garlic
• green onion
• carrot
• red potato
• bay leaf
• milk
• worcestershire sauce
• curry powder
• brown sugar
• black pepper

Instructions

1. 1 Melt butter in a large skillet over medium heat. Cook and stir turnips, radishes, garlic, and green onions in melted butter until hot, about 3 minutes. Stir carrots, red potatoes, and vegetable stock into the turnip mixture; bring to a simmer, add bay leaf, and reduce heat to low. Cook at a simmer, stirring occasionally, for 45 minutes.
2. 2 Remove and discard bay leaf. Working in batches, pour the turnip mixture into a blender, filling the pitcher no more than half full. Carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. Transfer to a large saucepan over low heat.
3. 3 Stir milk, Worcestershire sauce, curry powder, brown sugar, and black pepper into the soup; cook and stir constantly until color and spices are evenly mixed. Let soup simmer over very low heat for another 10 minutes.

By tylerss20

Ingredients

• ✓ vegetable stock
• zucchini
• butter
• onion
• ginger
• cumin
• coriander
• mustard seed
• cinnamon
• turmeric
• cardamom
• cayenne pepper
• sea salt
• black pepper
• cilantro
• cinnamon stick

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add zucchini, cover, and steam until slightly tender, 5 to 6 minutes.
2. 2 Heat butter in a saucepan over medium heat; cook and stir onion in the melted butter until tender and translucent, 5 to 10 minutes.
3. 3 Mix grated ginger, cumin, coriander, mustard seeds, ground cinnamon, turmeric, cardamom, cayenne pepper, sea salt, and black pepper in a small bowl. Mix spice mixture into onions until coated.
4. 4 Mix zucchini into onion mixture; cook and stir until heated through, 2 to 3 minutes. Pour vegetable stock over zucchini mixture; stir well. Simmer until vegetables are tender, 8 to 10 minutes.
5. 5 Pour zucchini mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
6. 6 Pour soup into 4 serving bowls; garnish each bowl with 1 tablespoon cilantro and 1 cinnamon stick.

By LORIKAE

Ingredients

• ✓ vegetable stock
• red lentil
• olive oil
• garlic
• carrot
• onion
• salt
• black pepper
• tomato
• coconut milk
• red curry paste
• curry powder
• cumin
• chili powder

Instructions

1. 1 Rinse lentils with cold water until water runs clear. Drain and set aside.
2. 2 Heat olive oil in a large pot over medium heat. Add garlic and cook until fragrant, about 1 minute. Add carrots and onion. Season with a pinch of salt and pepper to help vegetables release their liquid. Cook, stirring occasionally, until onions are translucent, about 5 minutes.
3. 3 Add tomatoes and another pinch of salt. Cook, stirring occasionally, for 3 minutes. Stir in vegetable stock and lentils. Increase heat to high and bring to a boil.
4. 4 Reduce heat to low and cover. Simmer, stirring every so often, for 45 minutes. Stir in coconut milk, curry paste, curry powder, cumin, and chili powder. Simmer, uncovered, for 5 minutes. Season with salt and pepper.

By kitschykitch

Ingredients

• ✓ vegetable stock
• vegetable oil
• potato
• cauliflower
• onion
• garlic
• curry powder
• ground ginger
• red lentil
• tomato
• malt vinegar
• mango chutney
• salt
• pepper
• parsley

Instructions

1. 1 Warm oil in a large skillet over medium heat. Stir in potatoes, cauliflower, onion, and garlic; cook until the garlic begins to brown. Stir in the curry powder and ginger, and cook about 3 minutes. Stir in lentils, tomatoes, vegetable stock, vinegar, and chutney. Season with salt and pepper. Cover, and simmer, stirring occasionally, until the lentils are tender, about 20 minutes. Top with parsley.

By DARKSTORM406

Ingredients

• ✓ vegetable stock
• olive oil
• onion
• carrot
• garlic
• red chile pepper
• roma tomato
• cilantro
• balsamic vinegar
• sugar
• brown sauce
• worcestershire sauce
• salt
• pepper
• heavy cream

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Add onions, carrots, garlic, and chile pepper; cook and stir until tender, about 3 to 5 minutes. Mix in tomatoes, vegetable stock, 1/2 of the cilantro, balsamic vinegar, sugar, brown sauce, and Worcestershire sauce. Season with salt and pepper. Bring to a boil. Reduce heat to low, and simmer 30 minutes.
2. 2 Transfer soup in batches to a blender or food processor; blend until smooth. Return to the pot, and continue cooking until heated through.
3. 3 Remove soup from heat, and stir in cream. Finely chop remaining cilantro; mix into the soup to serve.

By Jon Barnes

Ingredients

• ✓ vegetable stock
• green onion
• ginger
• garlic
• green chile pepper
• onion
• vegetable oil
• salt
• chile-garlic sauce
• ketchup
• soy sauce
• cornmeal
• cauliflower
• salt
• black pepper
• water
• cornmeal
• all-purpose flour
• oil

Instructions

1. 1 Heat oil in a large pot over medium heat.
2. 2 Mix flour, cornmeal, water, black pepper, and salt together in a bowl to make a thick batter. Toss in cauliflower florets and mix until coated.
3. 3 Deep fry cauliflower a few florets at a time until golden brown, about 3 minutes. Transfer to a paper towel-lined plate.
4. 4 Mix 1/4 cup vegetable stock with cornmeal in a bowl. Add soy sauce, ketchup, chile-garlic sauce, and salt.
5. 5 Heat oil in a wok or frying pan over high heat. Add onions, chile pepper, garlic, and ginger and stir fry for a few seconds. Add cornmeal mixture and cook 1 to 2 minutes. Add remaining vegetable stock and cook until very thick, about 10 minutes. Remove sauce from heat.
6. 6 Spoon sauce over fried cauliflower and toss slightly. Garnish with green onions and serve.

By sunwind

Ingredients

• ✓ vegetable stock
• cilantro
• black pepper
• salt
• lemon juice
• cilantro
• green bean
• carrot
• coconut milk
• cauliflower
• red lentil
• turmeric
• cumin
• coriander
• garlic
• ginger
• onion
• vegetable oil

Instructions

1. 1 Heat 2 tablespoons oil in a large saucepan over low heat and cook onion, stirring frequently, until soft and translucent about 10 minutes. Add ginger, garlic, coriander, cumin, and turmeric and cook, stirring continuously, for 2 minutes. Stir in lentils and pour in vegetable stock. Bring to a boil, reduce heat, cover, and simmer gently for 10 minutes.
2. 2 Meanwhile, heat the remaining 1 tablespoon oil in a skillet over medium heat and cook cauliflower until lightly browned, 2 to 3 minutes.
3. 3 Stir cauliflower, coconut milk, and carrot into the lentil mixture. Bring the curry back to a gentle simmer and cook until vegetables are tender, about 10 minutes. Stir in green beans and cook for an additional 3 to 4 minutes.
4. 4 Stir 3 tablespoons cilantro and lemon juice into the curry. Season with salt and pepper. Spoon onto a warmed serving dish and garnish with cilantro sprig.

By Maggie Pannell

Ingredients

• ✓ vegetable stock
• red wine
• mushroom
• green onion
• garlic

Instructions

1. 1 Pour stock into a saucepan or fondue pot over medium heat; bring to a simmer. Add wine, mushrooms, green onions, and garlic. Simmer until broth is aromatic, about 15 minutes.

By gerke627

Ingredients

• ✓ vegetable stock
• water
• garlic
• soy bean paste
• firm tofu
• green onion
• zucchini
• jalapeno pepper

Instructions

1. 1 Bring vegetable stock and water to a boil in a saucepan over high heat. Stir in garlic and soybean paste, stirring until the paste dissolves.
2. 2 Stir in tofu, green onion, zucchini, and jalapeño. Allow soup to return to a boil, then reduce heat to low and simmer for 15 minutes.

By Chicken_Livers_Stink

Ingredients

• ✓ vegetable stock
• basmati rice
• sweet onion
• garlic
• butter
• parmesan cheese
• asparagus
• salt
• black pepper

Instructions

1. 1 Melt 2 tablespoon butter in a 3-quart saucepan over medium heat. Cook and stir onion until softened and turning translucent, about 1 minute. Add garlic and cook for another minute. Stir in the rice, asparagus, and stock. Cover and reduce heat to medium-low.
2. 2 Stir occasionally to prevent the rice from sticking to the bottom of the pan. Continue cooking until the rice is tender, about 10 minutes.
3. 3 Turn off the heat and gently stir in the Parmesan cheese and remaining butter. Serve immediately.

By Uncle Ben's

Ingredients

• ✓ vegetable stock
• quinoa
• olive oil
• butternut squash
• zucchini
• green onion
• apricot
• cranberry
• parsley
• lime

Instructions

1. 1 Bring vegetable stock to a boil in a saucepan, reduce heat to low, and stir in quinoa. Cover pan and simmer until quinoa absorbs the liquid, 10 to 15 minutes. Remove from heat.
2. 2 Heat olive oil in a large skillet over medium heat. Cook and stir butternut squash and zucchinis in the hot oil until slightly browned, about 10 minutes. Stir quinoa into the vegetables and gently mix green onions, apricots, cranberries, and parsley into the stuffing. Drizzle with lime juice to taste.

By Heather Hogan

Ingredients

• ✓ vegetable stock
• fennel
• butter
• olive oil
• spring onion
• potato
• water
• black pepper

Instructions

1. 1 Slice the fennel into medium-size pieces.
2. 2 Heat butter and olive oil together in a pot over medium-low heat. Add sliced fennel, spring onions, and 1 cup of the stock. Cover and simmer gently for 15 minutes until fennel is soft and translucent.
3. 3 Pour remaining stock into the pot; add potato. Bring the mixture to a boil, reduce heat to medium-low, and simmer gently until the potato is very soft and cooked through, about 25 minutes. Gently mash vegetables with a potato masher or the back of a wooden spoon until soup is thick and chunky. If soup is too thick, stir in water by tablespoons to your desired consistency. Season with black pepper. Let rest 5 minutes to allow flavors to develop before serving.

By Laka kuharica - Easy Cook

Ingredients

• ✓ vegetable stock
• egg noodle
• soy sauce
• ginger
• chile sauce
• garlic
• spinach
• soybean
• red bell pepper

Instructions

1. 1 Bring a large pot of water to a boil. Add noodles; cook until tender yet still firm to the bite, 1 to 2 minutes. Drain and divide among 4 large soup bowls.
2. 2 Combine vegetable stock, soy sauce, ginger, chile sauce, and garlic in a saucepan over medium heat; bring to a gentle simmer. Simmer until fragrant, about 5 minutes.
3. 3 Squeeze spinach to drain out excess moisture; coarsely chop. Add to stock with soybeans and red bell pepper; cook until heated through, about 1 minute. Ladle over noodles.

By MICHELLE0011

Ingredients

• ✓ vegetable stock
• raisin
• vegetable oil
• shallot
• garlic
• black sesame seed
• carrot
• almond
• fonio grain
• salt
• black pepper
• pomegranate seed

Instructions

1. 1 Combine 1/2 cup vegetable stock and raisins in a bowl and set aside.
2. 2 Heat oil in a deep skillet over medium heat. Cook shallot, garlic, black sesame seeds, carrots, and almonds until fragrant and softened, about 4 minutes. Add fonio and stir to absorb flavors, about 2 minutes. Pour in raisins and stock and stir until fonio has absorbed all the liquid, about 5 minutes. Add some remaining stock and cook until the fonio is soft. You may not need the entire amount, depending on the brand and quality of the fonio. Season with salt and pepper.
3. 3 Remove from heat once all liquid is absorbed. Fluff with a fork and sprinkle with fresh pomegranate seeds before serving.

By Buckwheat Queen

Ingredients

• ✓ vegetable stock
• cauliflower
• onion
• garlic
• coconut milk
• curry paste

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place cauliflower, onion, and garlic on a baking sheet; bake in the preheated oven until golden brown, about 30 minutes.
3. 3 Bring vegetable stock, coconut milk, and curry paste to a boil in a large saucepan over high heat. Add the roasted vegetables; reduce heat to medium-low, cover, and simmer for 15 minutes.
4. 4 Fill a blender halfway with cauliflower soup mixture. Cover and hold the lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup.

By ACARROLL3

Ingredients

• ✓ vegetable stock
• olive oil
• garlic
• onion
• butternut squash
• corn
• basil
• black pepper
• yogurt
• nutmeg

Instructions

1. 1 Heat the olive oil in a Dutch oven over medium-high heat. Cook and stir the garlic and onion in the oil until soft and translucent. Add the butternut squash and corn and cook for 3 more minutes. Pour the stock into the Dutch oven and bring to a boil; season with basil and black pepper.
2. 2 Reduce the heat to medium-low and simmer uncovered until the squash is tender, about 15 minutes. Remove the Dutch oven from the heat and using a hand blender, or working in batches with a counter top blender, process the soup until smooth. Stir in the yogurt and nutmeg.

By the butterfly

Ingredients

• ✓ vegetable stock
• olive oil
• shallot
• garlic
• shiitake mushroom
• thyme
• salt
• green lentil
• sesame oil
• green onion

Instructions

1. 1 Heat oil in a pot or Dutch oven over medium-high heat. Add shallot slices and saute for 1 minute, then add garlic and mushrooms. Saute until mushrooms start to soften, about 3 minutes, stirring frequently so garlic doesn't burn. Add vegetable stock, thyme, and salt and increase heat to high. Bring to a boil, stirring occasionally.
2. 2 Stir in lentils and sesame oil, and reduce heat to a simmer. Simmer, stirring occasionally, until lentils are tender, about 20 minutes.
3. 3 Divide soup between 4 bowls and garnish with sliced green onions.

By fabeveryday

Ingredients

• ✓ vegetable stock
• butter
• onion
• paprika
• red lentil
• bulgur
• tomato paste
• cayenne pepper
• mint
• lemon
• mint

Instructions

1. 1 Melt butter in a large saucepan over low heat. Cook onions in hot butter until golden brown, about 15 minutes.
2. 2 Stir paprika, lentils, and bulgur into onions to coat with butter.
3. 3 Add tomato paste, vegetable stock, and cayenne pepper; bring to a boil and cook until soft and creamy, about 1 hour.
4. 4 Crumble dried mint leaves into soup; stir and remove from heat.
5. 5 Ladle into bowls and garnish with lemon slices and fresh mint to serve.

By Genevia Jensen

Ingredients

• ✓ vegetable stock
• pumpkin
• water
• sour cream
• butter
• green curry paste
• coriander
• garlic

Instructions

1. 1 Put pumpkin in a saucepan. Pour vegetable stock over the pumpkin and add enough water so the pumpkin is completely covered; bring to a boil and cook until pumpkin is tender, about 20 minutes.
2. 2 Drain pumpkin, reserving liquid, and transfer pumpkin to a large bowl. Mash pumpkin with a potato masher until smooth. Transfer mashed pumpkin to a saucepan.
3. 3 Stir sour cream, butter, curry paste, coriander, and garlic into the pumpkin until the butter melts and the mixture is smooth; heat the mixture on low until warmed through, stirring small amounts of the reserved liquid into the mixture until you reach your desired consistency, at least 10 minutes.

By Grifstar

Ingredients

• ✓ vegetable stock
• almond
• quinoa
• cucumber
• grape tomato
• flat-leaf parsley
• orange bell pepper
• feta cheese
• raisin
• black olive
• scallion
• lemon juice
• olive oil

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spread almonds onto a baking sheet.
2. 2 Bake almonds in the preheated oven until lightly toasted and fragrant, 5 to 10 minutes.
3. 3 Bring vegetable stock and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and stock has been absorbed, 15 to 20 minutes. Transfer quinoa to a bowl and refrigerate until chilled, about 30 minutes.
4. 4 Mix almonds, cucumber, tomatoes, parsley, orange bell pepper, feta cheese, raisins, olives, and scallions into quinoa.
5. 5 Whisk lemon juice and olive oil together in a bowl; pour over quinoa mixture and stir until quinoa mixture is coated.

By misspia

Ingredients

• ✓ vegetable stock
• water
• quinoa
• vegetable oil
• onion
• broccoli
• sweet potato
• salt
• nutmeg
• garam masala
• black pepper
• water
• cashew

Instructions

1. 1 Bring 2 cups water and quinoa to a boil in a saucepan. Reduce heat to medium-low; cover and simmer until quinoa is tender, 15 to 20 minutes.
2. 2 Heat oil in a heavy 4-quart pot. Add onion; cook and stir until translucent, about 5 minutes. Stir in vegetable stock, broccoli, sweet potato, and salt. Bring soup to a boil; reduce heat and simmer until broccoli and sweet potato are very tender, 15 to 20 minutes.
3. 3 Remove soup from the heat. Puree with a hand-held immersion blender until smooth. Season with nutmeg, garam masala, and pepper.
4. 4 Combine 1/2 cup water and cashews in a high-speed blender; puree until smooth.
5. 5 Pour cashew mixture into the soup and bring to a boil.
6. 6 Place 1/3 cup cooked quinoa in the center of each serving bowl; ladle soup around quinoa.

By Curt Stockford

Ingredients

• ✓ vegetable stock
• cauliflower
• potato
• carrot
• red onion
• salt
• black pepper
• olive oil

Instructions

1. 1 Combine vegetable stock, cauliflower, potatoes, carrots, onion, salt, and pepper in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select Soup/Broth setting according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Use an immersion blender to carefully puree soup until smooth. Drizzle olive oil once soup is smooth with the blender running.
3. 3 Taste soup and season with more salt and pepper, if needed.

By Diana Moutsopoulos

Ingredients

• ✓ vegetable stock
• butter
• olive oil
• onion
• garlic salt
• tarragon
• liquid smoke
• potato
• cornstarch
• half and half
• cheddar cheese
• parsley

Instructions

1. 1 Heat 1 tablespoon butter and olive oil in a stockpot over medium-low heat. Add onion and cook until browned, about 3 minutes. Add garlic salt, tarragon, and liquid smoke; cook until onion is translucent, 2 to 4 minutes more. Add potatoes and vegetable stock; bring to a boil. Boil until potatoes are tender and stock has been reduced to about 1 cup, 15 to 20 minutes.
2. 2 Meanwhile, melt remaining 1 tablespoon butter in a skillet over medium heat. Stir in cornstarch and mix completely, being careful not to burn. Add half-and-half and cook until thickened, 3 to 5 minutes. Add to potato mixture and heat through, 2 to 3 minutes. Garnish with Cheddar cheese and parsley.

By Allrecipes Member

Ingredients

• ✓ vegetable stock
• butter
• brown sugar
• honey
• butternut squash
• acorn squash
• apple
• olive oil
• onion
• thyme
• apple cider
• water

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Mix butter, brown sugar, and honey together in a bowl. Spoon about 1/6 of the butter mixture into the cavities of each of the butternut squash halves and the acorn squash halves. Arrange squash halves in large baking dishes.
3. 3 Roast squash in preheated oven for about 30 minutes. Arrange apples around the squash halves and continue baking until flesh is easily removable with a spoon, about 30 minutes more.
4. 4 When you add the apples to the oven, heat olive oil in a small skillet over medium-low heat; add onion and thyme. Cook onion, stirring frequently, until completely caramelized, about 30 minutes.
5. 5 Scoop roasted squash into a large pot; add apples and caramelized onion. Pour vegetable stock, apple cider, and water into the pot; bring to a boil and remove from heat.
6. 6 Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Reheat before serving, as needed.

By JONATHAND1018

Ingredients

• ✓ vegetable stock
• sweet potato
• chicken stock
• water
• ginger
• lime
• milk
• cream

Instructions

1. 1 Gather all ingredients.
2. 2 Combine sweet potatoes, stock, water, and ginger in a large saucepan; bring to a boil. Reduce heat to medium-low, cover, and simmer until sweet potatoes have softened, about 30 minutes.
3. 3 Puree sweet potato mixture with lime juice using an immersion blender or food processor until smooth.
4. 4 Return soup to the saucepan and stir in cream or coconut milk; reheat gently over low heat until warmed through.
5. 5 Serve and enjoy!

By S Mcc

Ingredients

• ✓ vegetable stock
• vegetable oil
• fennel
• onion
• garlic
• black bean
• tomato
• red pepper flake
• black pepper
• cumin
• thyme
• bay leaf
• spinach

Instructions

1. 1 Heat oil in a large pot over medium heat. Add fennel and onion; cook and stir until slightly softened, about 5 minutes. Stir in garlic; cook until fragrant but not browned, about 2 minutes.
2. 2 Pour vegetable stock, black beans, diced tomatoes, red pepper flakes, pepper, cumin, thyme, and bay leaves into the pot. Bring to a gentle boil; reduce heat and simmer, stirring occasionally, until fennel is tender, 35 to 45 minutes. Add spinach, stirring to separate leaves; simmer until heated through, 1 to 2 minutes.

By jennifer

Ingredients

• ✓ vegetable stock
• cauliflower
• onion
• olive oil
• cumin
• coriander
• salt
• black pepper
• butter
• garlic
• potato
• turmeric
• almond

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place cauliflower and onions on a baking sheet. Drizzle with olive oil and sprinkle with cumin, coriander, salt, and pepper; mix to coat.
3. 3 Place in the preheated oven and roast until cauliflower is browned and cooked, but not too soft, about 25 minutes.
4. 4 While cauliflower is roasting, melt butter in a large saucepan over low heat. Add garlic and cook until fragrant, about 3 minutes. Stir in potato and turmeric. Add stock and increase heat to medium; bring to a simmer. Cover and cook until potato is soft, about 10 minutes.
5. 5 Remove cauliflower and onions from the oven. Place 1 cup cauliflower in a bowl and set aside. Add remaining cauliflower and onions to the soup. Return soup to a simmer and cook until flavors have melded, about 5 minutes.
6. 6 While soup is simmering, place almonds in a dry skillet over low heat. Cook, stirring frequently, until golden, 3 to 5 minutes.
7. 7 Puree soup with an immersion blender until smooth. Adjust seasoning as needed. Ladle into bowls, add reserved cauliflower, and top with toasted almonds.

By Porchdog

Ingredients

• ✓ vegetable stock
• butternut squash
• green lentil
• onion
• carrot
• olive oil
• sage
• salt
• ginger
• garlic powder
• cumin
• water
• cinnamon

Instructions

1. 1 Turn a slow cooker on High.
2. 2 Combine butternut squash, lentils, onion, carrots, olive oil, sage, sea salt, ginger, garlic powder, and cumin in the slow cooker. Pour in water and stock. Stir gently to evenly distribute spices and vegetables.
3. 3 Cook on High until vegetables are cooked through and lentils are soft, 2 1/2 to 3 hours. Serve warm.

By Heather

Ingredients

• ✓ vegetable stock
• cauliflower
• white onion
• olive oil
• cumin
• coriander
• salt
• black pepper
• butter
• garlic
• potato
• turmeric
• almond

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Spread out cauliflower and onion on a baking sheet. Drizzle with olive oil and season with cumin, coriander, salt and pepper. Toss to combine.
3. 3 Roast vegetables in the preheated oven until cauliflower is browned and cooked, but not soft, about 25 minutes.
4. 4 Meanwhile, melt butter in a large saucepan over low heat. Add garlic and cook until fragrant, about 3 minutes. Stir in potato and turmeric. Pour in stock, increase heat to medium, and bring to a simmer. Cover and cook until potato is soft, about 10 minutes.
5. 5 Set aside 1 cup roasted cauliflower for topping. Add remaining cauliflower and onion to the soup and return to a simmer. Cook for 5 minutes for flavors to meld. Puree with an immersion blender or food processor until soup is smooth. Adjust seasoning to taste.
6. 6 Toast the almonds in a dry skillet over low heat, stirring occasionally, until golden.
7. 7 Ladle soup into bowls, and top with reserved cauliflower and toasted almonds.

By Porchdog