Creamy Vegan Cauliflower Soup

1. 1

   Place the whole head of garlic unpeeled in an oven at 200 C / 400 F for about 30 minutes. Allow to cool slightly.

2. 2

   In a large saucepan fry the leek in a little olive oil until soft. (About 3 minutes).

3. 3

   Add in the cauliflower and stir for a couple of minutes until well coated.

4. 4

   Squeeze in the roasted garlic pulp.

5. 5

   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.

6. 6

   Let the mixture cool enough to put batches in the blender, and puree with the cashews until smooth and creamy.

7. 7

   Transfer to a clean pot and heat on low to serve. Season with Celtic salt to taste.

8. 8

   To serve - top each bowl with a grain ball and a generous sprinkle of chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.