Garden grub: Kate's cauliflower & carrot soup

On the last Sunday of every month we have a working bee where volunteers gather at the garden to take care of important maintenance or work on a big project together. These Sundays are always filled with community spirit and amazing food people bring to share. We often see Shelly Bay bakery bread, homemade chutneys and jams, and soups.

Last week, Kate made a delicious cauliflower and carrot soup that was a huge hit with the gardeners! It features peanut butter, coriander and a smidge of green curry paste, adding all the dimensions needed to make a seriously moreish soup.

The recipe

This recipe is made with a stick blender. Serve with slices of sourdough for the full garden experience!

Ingredients

• 1 onion

• 5-6 carrots

• 1/4 head of cauliflower

• 5 garlic cloves

• 2 tsp Thai green curry paste

• vegetable stock

• 1/2 cup peanut butter (smooth or chunky, whichever you prefer)

• handful of coriander stripped from the stems and chopped

Method

1. Roughly chop an onion, 5-6 carrots and 1/4 head of cauliflower in similar-sized chunks.

2. Peel 5 garlic gloves.

3. Saute vegetables and garlic in a little bit of oil.

4. Add 2 tsp of Thai green curry paste and stir to incorporate.

5. Cover the lot with vegetable stock and simmer until the vegetables are soft.

6. Blend with a stick blender until smooth

7. Add the 1/2 cup of peanut butter and a handful of chopped coriander.

8. Blend again until completely smooth.

Enjoy!