Vegan Roasted Cauliflower Soup

vegan roasted cauliflower soup

INGREDIENTS

  • 800g-1kg Cauliflower
  • 1 large white onion, chopped
  • 3 garlic cloves whole
  • Knorr Herb infusion stock pot
  • Olive oil
  • Some Rosemary and Thyme
  • 1/4 cup cashews
  • 1/4 cup nutritional yeast
  • 1 small can coconut milk (165ml)
  • salt and pepper to taste

METHOD

  • Chop cauliflower into florets and place on a baking sheet together with the garlic cloves
  • Drizzle some olive oil and roast at 200degC until the edges start to look charred
  • In the meantime, heat some olive oil in a pot and fry the chopped onion until soft.
  • Add the roasted cauliflower and garlic to the pot and top up with water just enough to submerge the vegetables.
  • Add the stock pot or veg stock, herbs, salt and pepper.
  • When it begins to boil, add the cashews, coconut milk and nutritional yeast.
  • Boil for a few minutes to makes sure the cashews have softened.
  • Turn off heat, and allow to cool a little
  • Use an immersion blender to puree the soup.
  • Sprinkle with fresh pepper or chili flakes before serving

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