1Remove the leaves from the cauliflower (roast as a snack for later), then pick the florets and roughly chop the stalk.
2Remove the leaves from the cauliflower (roast as a snack for later), then pick the florets and roughly chop the stalk.
3Remove the leaves from the cauliflower (roast as a snack for later), then pick the florets and roughly chop the stalk.
4Dice the onion and potatoes, then warm 1 tbsp olive oil in a saucepan at a medium high heat. Add the butter and melt.
5Dice the onion and potatoes, then warm 1 tbsp olive oil in a saucepan at a medium high heat. Add the butter and melt.
6Dice the onion and potatoes, then warm 1 tbsp olive oil in a saucepan at a medium high heat. Add the butter and melt.
7Add the onions and potatoes with a pinch of salt. Allow to soften for 5-10 mins.
8Add the onions and potatoes with a pinch of salt. Allow to soften for 5-10 mins.
9Add the onions and potatoes with a pinch of salt. Allow to soften for 5-10 mins.
10Chop the garlic and thyme leaves, then add and mix, frying until fragrant.
11Chop the garlic and thyme leaves, then add and mix, frying until fragrant.
12Chop the garlic and thyme leaves, then add and mix, frying until fragrant.
13Add the cauliflower florets (reserve a few for garnish) and stir, cooking for a further 5 mins.
14Add the cauliflower florets (reserve a few for garnish) and stir, cooking for a further 5 mins.
15Add the cauliflower florets (reserve a few for garnish) and stir, cooking for a further 5 mins.
16Prepare the vegetable stock and add enough to the pan to cover the veg. Bring to a boil, then reduce and simmer until cauliflower has softened.
17Prepare the vegetable stock and add enough to the pan to cover the veg. Bring to a boil, then reduce and simmer until cauliflower has softened.
18Prepare the vegetable stock and add enough to the pan to cover the veg. Bring to a boil, then reduce and simmer until cauliflower has softened.
19Add the cream and nutritional yeast if using, stirring well.
20Add the cream and nutritional yeast if using, stirring well.
21Add the cream and nutritional yeast if using, stirring well.
22Get everything into a blender and blitz until cream and smooth. Season to taste with salt and pepper, adjusting consistency with a splash more stock if required.
23Get everything into a blender and blitz until cream and smooth. Season to taste with salt and pepper, adjusting consistency with a splash more stock if required.
24Get everything into a blender and blitz until cream and smooth. Season to taste with salt and pepper, adjusting consistency with a splash more stock if required.
25Slice the leftover cauli in half, then fry in a pan until caramelised. Ladle the soup into bowls, top with the cauli pieces, chopped chives, a swirl of cream and chilli oil.
26Slice the leftover cauli in half, then fry in a pan until caramelised. Ladle the soup into bowls, top with the cauli pieces, chopped chives, a swirl of cream and chilli oil.
27Slice the leftover cauli in half, then fry in a pan until caramelised. Ladle the soup into bowls, top with the cauli pieces, chopped chives, a swirl of cream and chilli oil.
28Serve with hot buttered toast and enjoy!
29Serve with hot buttered toast and enjoy!
30Serve with hot buttered toast and enjoy!
Ingredients
1 large cauliflower
1 large cauliflower
1 large cauliflower
1 white onion
1 white onion
1 white onion
1 medium potato
1 medium potato
1 medium potato
1 tbsp butter
1 tbsp butter
1 tbsp butter
4 garlic cloves
4 garlic cloves
4 garlic cloves
1 tbsp fresh thyme
1 tbsp fresh thyme
1 tbsp fresh thyme
1 l vegetable stock
1 l vegetable stock
1 l vegetable stock
250 ml cream
250 ml cream
250 ml cream
2 tbsp nutritional yeast
2 tbsp nutritional yeast
2 tbsp nutritional yeast
Chives
Chives
Chives
Chilli Oil
Chilli Oil
Chilli Oil
Olive oil
Olive oil
Olive oil
Salt
Salt
Salt
Pepper
Pepper
Pepper
Equipment
saucepanblenderbowlspoon
Tips
Reserve a few cauliflower florets for garnish.
Adjust consistency with a splash more stock if required.