CARROT, CAULIFLOWER & CUMIN SOUP

Ingredients

500g Sliced frozen carrots
500g Frozen cauliflower
1/2 Diced Onion (fresh or frozen)
1 tsp ground cumin
1 Kalo organic vegetable stock cube

Method:

Add all the ingredients to a hot pan and cover with boiling water. Cook on a high heat for 15-20 minutes. Once cooked, blend with a processor / hand blender. You may want to add more water as you go depending on your preference with consistency. This recipe makes 3 servings.

Enjoy with a roasted chicken breast.