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