Cauliflower soup

Serves 2

½ a head of cauliflower (about 360-400g), broken into florets
1 small potato (about 70-80g), cubed
½ onion, chopped
2 cloves garlic, chopped
600ml vegetable stock
100ml plant milk
1 tbsp olive oil
salt and pepper
chilli flakes or toasted almonds for serving (optional)

  1. Throw the onion into a soup pan, and soften in the oil over a medium heat until it’s fairly floppy and transparent. Add the garlic, and cook for another minute or two.
  2. Add the cauliflower and potato, and salt and pepper. Pour in the veg stock to cover the vegetables.
  3. Bring to the boil, then turn to a simmer. Put a lid on the pan, and cook for around 40 mins. Check the veg is soft.
  4. When it is, transfer everything to a blender (or use a hand blender) and whizz till smooth. Add 100 ml plant milk and whizz again.
  5. Serve with chilli or toasted almonds sprinkled on top, or a swirl of plant yogurt. And bread, don’t forget.

NOTE: Don’t skip the potato- it offsets the slightly bitter taste that cooked cauliflower can produce.


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