January: A time to reset, reflect and refuel

Whether you're all fired up and ready to go, or just hunkering down under a blanket for the Winter - our January recipe from The Simple Things Magazine is a hug in a bowl, perfect to warm your soul on a crisp Winter's day. This hearty, healthy (vegan) recipe transforms the humble cauliflower into the star of the show in this dreamy, creamy soup.

Serves 6

INGREDIENTS

3 small heads of cauliflower, cut
into florets 

1 large potato, cut into bite-size chunks
2 onions, roughly chopped
6 garlic cloves, peeled 

3 (heaped) tsp smoked paprika 

2 tsp ground cumin
1 tsp ground coriander
6 tbsp olive oil

½ tsp sea salt
2 x 400g tins cannellini beans, drained 

1.4 litre hot vegetable stock
Chilli flakes, to garnish

 METHOD

1. Preheat the oven to 200C/Fan 180C/Gas 6. Add all the ingredients apart from the beans, stock and chilli to a large roasting tray and toss.
2. Roast for 30 mins, then add the beans to the roasting tray and stir through.
3. Return to the oven and roast for a further 10 mins.
4. Transfer the roasted ingredients to a large saucepan, along with the hot stock. Blend with a stick blender until smooth, then season to taste. Serve with a sprinkling of chilli flakes.

Enjoy!

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Recipe credit: Bex Long

Photo Credit: Jonathan Cherry