I just mentioned above that over the Christmas we had rich, tasty and calorie loaded food, especially we went crazy on potatoes and gobbled so many Roasted Potatoes, Aloo and Onion Paratha, Aloo Tikki, Aloo Matar, and Dry Aloo Bhaji with Methi Thepla just because our local supermarket was selling 2.5kg Potato bag for only for 29p! Crazy right? Not only potatoes but carrots, parsnips, Brussels sprouts and so fresh cauliflower too. I got so greedy and bought almost a half a trolly full all these veggies. Whatever we could use for the recipes I used and all the leftover vegetables I used in making soups and froze them as I knew after coming back from the holiday we will need some food where I don’t have to cook much ( oh yes, I do not easily switch off from the holiday mood) also we wanted to start a new year with the healthy note and of course wanted to beat cold and gloomy winter days with these type of piping hot soups. More Vegan Soup Recipes – Roasted Butternut Squash Soup with Sumac and Tofu Croutons | Carrot, Ginger and Coconut Soup with Saffron Vinaigrette | Harissa Roasted Mixed Squash, Tomatoes and Cashew Soup So here I am back to normal and back to blogging with this incredibly creamy, nutty and hearty Roasted Cauliflower and Walnut Soup recipe. Roasted cauliflower and parsnips lend such sweet flavours to the soup and nutty and crunchy walnuts add more taste and texture, topped with fresh thyme. This recipe is so simple, quick and easy, just throw all the ingredients in the oven for half an hour, while your oven does your work you get on with some stretching…. Perfect and healthy start to the new year.
