Creamy cauliflower soup

(4.8/5)

Servings

Ingredients

1 tbsp olive oil

900 g frozen cauliflower

1 large onion, peeled and chopped

2 garlic cloves, peeled and crushed

1.5litres of vegetable stock (made from MSG-free vegan stock powder)

1 cup unsweetened almond / cashew milk

1 tsp sea salt

Freshly ground black pepper, to taste

Truffle oil, to drizzle

To garnish

Pumpkin seeds or za’atar (optional)

1. Heat the oil in a large saucepan and cook the onions and garlic until translucent.

2. Add the cauliflower and saute for several minutes until cauliflower softens.

3. Pour stock over and simmer until the cauliflower is soft (around 30-40 minutes)

4. Blend with a hand-held blender.

5. Season with black pepper to taste and stir the almond/cashew milk through.

6. Re-heat until just warm.

7. Ladle into bowls and drizzle with truffle oil. Garnish with pumpkin seeds or za’atar to serve.

Soups and Salads