Creamy Vegan Cauliflower Soup

READY IN: 40mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place the whole head of garlic unpeeled in an oven at 200 C / 400 F for about 30 minutes. Allow to cool slightly.
  • In a large saucepan fry the leek in a little olive oil until soft. (About 3 minutes).
  • Add in the cauliflower and stir for a couple of minutes until well coated.
  • Squeeze in the roasted garlic pulp.
  • Cover with the vegetable broth. Bring to the boil, reduce the heat to a medium flame, and simmer partially covered for about 30 minutes until the cauliflower is soft. I like to stir frequently and mash the cauliflower with the spoon as it cooks to make it easier to blend.
  • Let the mixture cool enough to put batches in the blender, and puree with the cashews until smooth and creamy.
  • Transfer to a clean pot and heat on low to serve. Season with Celtic salt to taste.
  • To serve - top each bowl with a grain ball and a generous sprinkle of chives.
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