I don’t know about you, but over the past two days I’ve eaten way more than I usually do, and my stomach is now definitely telling me to take a break! I find that when I’m bloated, soup helps to soothe my stomach and so the next few days I’m going to be making up and eating a lot of different batches of soup. As well as being easy on the stomach, this cauliflower and garlic soup is healthy and full of nutrients, which might not be something you’d usually associate with a creamy soup! Blended cauliflower paired with nutritional yeast make an excellent base for a creamy and indulgent tasting soup without having to pour in a load of expensive vegan cream or yoghurt.
This roasted cauliflower and garlic soup recipe only uses 8 ingredients (plus seasoning) so it’s also a fairly cheap recipe per serving, which is probably what we all need after the Christmas period!
A bulb of garlic
1 cup of vegetable stock
2 tablespoons of olive oil
1 white onion (finely chopped)
1 teaspoon of mustard
1/4 cup of nutritional yeast
1/4 cup of soy milk
Salt and pepper
Makes: 4 servings
1. Cut the cauliflower into bite sized chunks and spread on a baking tray. Cover with a little olive oil, salt and pepper. Cut the top off the garlic bulb, cover it with foil and pour a little oil into the top. Place on the baking tray and roast for around 40 mins on 200 degrees celcius.
2. Once the 40 minutes is up, heat the olive oil in a large saucepan and cook the onion for a couple of minutes. Stir in the mustard, then pour in the vegetable stock and soy milk.
3. Add the cauliflower and garlic (peel the cloves first!). Simmer for 10 minutes.
4. Take off the heat and blitz with a stick blender until smooth. Stir in the nutritional yeast and season to taste.