Curried Cauliflower and Sweet Potato Soup | Vegan Soup Recipe | Copycat Pret a Manger | Sarah Irving | Susty Meals | Manchester | Recipe Creation

Curried Cauliflower and Sweet Potato Soup

In an attempt to copy Pret a Manger’s new soup menu, I created a Curried Cauliflower and Sweet Potato soup recipe.  I had roasted cauliflower soup when I visited Dublin’s Food Cooperative earlier this year and absolutely fell in love with it.  Not only was it a superb soup, it came with fresh bread piled high in homemade houmous – absolute heaven!

Spotting it on the Pret menu, I knew it was going to be on the meal plan very soon!

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The night I made this, we were out at the Manchester Science Festival at a Planet Earth II talk, so I decided to turn it into a slow cooker recipe so that it would be done when we got home and would just need blitzing ready to eat.  We even got some sneak peeks at what is coming in the new series of programmes as well as some behind the scenes stuff!  I’m a total geek for this kind of thing and had an amazing time at the evening and the festival as a whole. I really miss having things like that to do in the evenings…

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Anyway, this recipe is made in the slow cooker and is easily translated to do it on the hob and I’ll pop the instructions into the notes at the bottom.  There is a sneaky extra ingredient in this soup and that is chickpeas – roasted chickpeas.  They bring up the flavour, add a little bit of protein and make pretty decoration for the soup too!

http://wp.me/p6KlXp-tG

Curried Cauliflower and Sweet Potato Soup

Ingredients:

1 head of cauliflower, broken into chunks, stems chopped

400 g tin of chickpeas

5 cloves of garlic, peeled

2 medium sweet potatoes, peeled and diced

1.5 l vegetable stock

1/2 cup soya milk

1 tbsp garam masala

1/2 tsp smoked paprika

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Method:

  1. Pre-heat the oven to 220 C
  2. Prepare the cauliflower and chickpeas in a large bowl and toss with the olive oil, Garam Masala and paprika
  3. Place the vegetables onto a baking shet and roast for 30 minutes, turning once to make sure they roast evenly
  4. Remove the vegetables and set aside some chickpeas (if you’re going to decorate your soup)
  5. Add the vegetables to the low cooker along with the sweet potato
  6. Pour in the stock and soya milk and leave to cook on low for 6-8 hours
  7. (alternatively if you want to cook it on the hob, place all the ingredients into a large stock pot, bring to the boil  and then simmer for 20 minutes, then blend)
  8. Once you’re ready to eat, use a stick blender to blitz the soup and leave for a further 5 minutes on high to reheat through
  9. Serve with a sprinkling of roasted chickpeas (if doing) and some paprika
  10. Enjoy with some delicious homemade bread

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I love a nice chunky soup as it makes for a really delicious and filling meal.  I almost said ‘in winter’ but I have them all through the year – even after saying that we’ll have some thinner soups in the summer.  I guess it is a side effect of walking so much, we need the food to give us the fuel to do more.  Not that I am complaining, a good thick soup goes a long way to making me and my tummy happy!

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Mmmm, soup!  I remember when I was younger and soup just ind of seemed boring or something you had to eat when on a diet.  I have totally changed my tune on that one now – we have it weekly and I love, love, love it!  There are so many variations!

Now that I’m in soup mode, I’m going to head to my cookery notes and see which will be next!

Have a great week, soup lover!

Sarah sig

Are you a soup fan? Which is your absolute favourite?

Let me know in the comments below!

Curried Cauliflower and Sweet Potato Soup
Recipe Type: Copycat
Author: Sarah Irving | Susty Meals
Prep time:
Cook time:
Total time:
Serves: 4
Curried Cauliflower and Sweet Potato Soup a copy of the Pret a Manger soup (October 2016) with the added bonus of roasted chickpeas! Easy to make in either the slow cooker or on the hob.
Ingredients
  • 1 head of cauliflower, broken into chunks, stems chopped
  • 400 g tin of chickpeas
  • 5 cloves of garlic, peeled
  • 2 medium sweet potatoes, peeled and diced
  • 1.5 l vegetable stock
  • 1/2 cup soya milk
  • 1 tbsp garam masala
  • 1/2 tsp smoked paprika
Instructions
  1. Pre-heat the oven to 220 C
  2. Prepare the cauliflower and chickpeas in a large bowl and toss with the olive oil, Garam Masala and paprika
  3. Place the vegetables onto a baking shet and roast for 30 minutes, turning once to make sure they roast evenly
  4. Remove the vegetables and set aside some chickpeas (if you’re going to decorate your soup)
  5. Add the vegetables to the low cooker along with the sweet potato
  6. Pour in the stock and soya milk and leave to cook on low for 6-8 hours
  7. (alternatively if you want to cook it on the hob, place all the ingredients into a large stock pot, bring to the boil  and then simmer for 20 minutes, then blend)
  8. Once you’re ready to eat, use a stick blender to blitz the soup and leave for a further 5 minutes on high to reheat through
  9. Serve with a sprinkling of roasted chickpeas (if doing) and some paprika
  10. Enjoy with some delicious homemade bread

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