Curried Cauliflower & Pepper Soup [VEGAN].

Now we've made it to October my Autumn feels are most definitely out in full force. All I want is to wear cosy clothes surrounded by blankets and candles whilst eating cosy food. When I say cosy food, I mean food that feels like a hug for your insides. Anything warming and slightly stodgy will get a big tick of approval from me.

Although saying that, this soup definitely isn't stodgy by itself. Although those three slices of bread that you might eat with it could just tip it that way. What this soup has is an autumnal colour palette with a warming kick of curry that makes for the perfect autumn dish. Best served with crunchy leaves on the ground and a chill in the air if you ask me.

This soup would also be perfect for a Halloween themed dinner a) for the colour - could you get more Halloween? and b) because you can make a spiders web out of plant cream on the top, what more could you want?

This has definitely been my go to, simple dinner over the last few weeks. It's pretty cheap to make, tastes divine (even if I do say so myself) and can be pulled together in no time. I personally like to cook soups in my Instant Pot - which is my most used kitchen gadget. It's versatile as you can use the pot to fry off your veggies first and then pressure cook, meaning your soup is ready in mere minutes. Perfect for a quick, mid-week dinner. Obviously, you can cook the soup without an Instant Pot and I'm sure it would taste just as delicious, it will just take a wee bit longer to cook.

WHAT YOU NEED:

♥ 1 onion
♥ 1 medium cauliflower
♥ 2 peppers (1 yellow & 1 red makes for the perfect autumn colour )
♥ 2 garlic cloves
♥ 1 large potato
♥ 1.5 litres vegetable stock
♥ 2 tbsp curry powder
♥ salt and pepper
♥ optional - plant cream to serve

WHAT TO DO:

♥ Peel and chop all the veggies into medium sized chunks.
♥ Fry the onion in either a little oil or water until softened, then add the garlic and peppers and again fry until softened.
♥ Add in the cauliflower and potato and stir well.
♥ Add in the curry powder and stir until it coats the vegetables.
♥ Add the vegetable stock and stir well to combine all the ingredients.
♥ If you're cooking the soup in an Instant Pot then cook on manual for 7 minutes.
♥ If you're cooking the soup on the hob then bring the stock to a gentle simmer, pop on a lid and simmer away for around 15-20 minutes or until all the vegetables are well cooked.
♥ Once cooked blend until smooth and season to taste.
♥ You could stir a dash of plant cream into the soup before serving, or get fancy with a plant cream spiral - you can then use a knife or skewer to drag the cream in lines outwards from the centre, this will create a spiders web look - spooky!

This soup also comes with Obi's seal of approval as one of the first times I made it silly me left it in the Instant Pot with the lid half off - the little toe rag only managed to nudge the lid off and eat the soup out of the pot #bigdogproblems - honestly, nothing is safe!

Let's start a conversation:
If you make this soup then I'd love to know what you think! I'd also love to know what your favourite autumnal soup flavour is - drop me a comment below or tweet me @_hellojordan

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