Serves 4
Directions
- 1Remove the leaves from the cauliflower (roast as a snack for later), then pick the florets and roughly chop the stalk.
- 2Dice the onion and potatoes, then warm 1 tbsp olive oil in a saucepan at a medium high heat. Add the butter and melt.
- 3Add the onions and potatoes with a pinch of salt. Allow to soften for 5-10 mins.
- 4Chop the garlic and thyme leaves, then add and mix, frying until fragrant.
- 5Add the cauliflower florets (reserve a few for garnish) and stir, cooking for a further 5 mins.
- 6Prepare 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.
- 7Add the cream and nutritional yeast if using, stirring well.
- 8Get 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.
- 9Slice 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.
- 10Serve with hot buttered toast and enjoy!
Ingredients
- 1 large cauliflower
- 1 white onion
- 1 medium potato
- 1 tbsp butter
- 4 garlic cloves
- 1 tbsp fresh thyme
- 1 l vegetable stock
- 250 ml cream
- 2 tbsp nutritional yeast
- Chives
- Chilli Oil
- Olive oil
- Salt
- Pepper
Equipment
saucepanblenderbowlspoon
Tips
- Reserve a few cauliflower florets for garnish.
- Adjust consistency with a splash more stock if required.
- Serve with hot buttered toast.
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