Celebrate Autumn With This Simple Spiced Soup

News| 15th March 2024
Celebrate Autumn With This Simple Spiced Soup
  • Share

  • Tweet

  • Copy

When the chilly nights of autumn set in, there are few things more enticing than curling up on the sofa with a steaming bowl of nourishing soup. One of the easiest (and most delicious) ways to get in your serves of vegetables, a hearty soup ticks every box when you get to Wednesday afternoon and realise you have nothing prepared for dinner.  

To get you inspired, we’ve turned to The Strand Arcade’s renowned spice retailer, Gewürzhaus Herb and Spice Merchant on Ground Level, for a recipe that makes the most of both the bounty of autumnal produce on offer at the moment and Gewürzhaus’ range of flavoursome spice mixes. The dish, Roasted Cauliflower Soup with Chimichurri, requires just a handful of ingredients — many of which you probably already have in the fridge — and some sneaky spices for ultimate flavour. Ready in under an hour, all that’s left to do is toast some bread and find a spot on the lounge.  

Gewürzhaus’ Roasted Cauliflower Soup with Chimichurri 

Ingredients 

For the soup 

  •  1 cauliflower 
  • ½ tsp Gewürzhaus Cumin (Ground) 
  • ½ tsp Gewürzhaus Nutmeg (Ground) 
  • 5 tbsp olive oil 
  • 1 small onion, diced 
  • 2 celery stalks, diced 
  • 2 garlic cloves, minced 
  • 2 Gewürzhaus Bay Leaves 
  • 2 cups water 
  • 2 cups premium vegetable stock 
  • 2 tbsp thickened cream, plus extra to serve 

For the chimichurri 

  •  3 tsp Gewürzhaus Chimichurri Spice 
  • Juice of ½ a lemon 
  • Salt and pepper, to taste 

Directions 

  1. Preheat the oven to 180°C and line a large tray with baking paper. 
  2. Break the cauliflower into florets and toss with the cumin, nutmeg and 2 tablespoons of olive oil. Place the cauliflower onto the baking tray in a single layer and bake for about 15 minutes or until the cauliflower is tender. 
  3. While the cauliflower is roasting, make the chimichurri by combining 2 tablespoons of olive oil with the Chimichurri Spice and lemon juice. Set aside. 
  4. Prepare the base of the soup by heating another tablespoon of olive oil in a large pan over medium heat and cook the onion, celery and garlic for about 5 minutes or until softened, but not browned. Add the roasted cauliflower, bay leaves, water and vegetable stock. Bring to a boil and simmer for 15 minutes. Once it is done, remove the bay leaves. With a blender, puree the soup in batches. 
  5. Return it to the pan and over low heat, stir in the cream. 
  6. Serve the soup with a generous swirl of chimichurri sauce and an extra drizzle of cream. Season to taste. Serves 4. 
  • Share

  • Tweet

  • Copy