Combine two comfort classics - baked cauliflower cheese and a bowl of steamy soup! You’d never believe that this rich and creamy soup could be vegan, or be so easy to prepare.
Yields: Serves 4
1 medium cauliflower, broken into florets, outer leaves removed
1 tbsp sunflower oil
3 tbsp vegan cream cheese
500ml hot vegetable stock
300ml unsweetened soya milk
handful of chives, finely chopped
generous pinch of sea salt and black pepper
1Preheat the oven to 180°C/350°F/gas mark 4.
2Arrange the cauliflower florets on a baking tray and drizzle with the sunflower oil. Roast in the oven for 20–25 minutes until golden and softened.
3Remove the roasted cauliflower from the oven and carefully spoon into a high-powered jug blender.
4Add the vegan cream cheese, vegetable stock and soya milk, then blitz on high until silky smooth. (If you’re using a hand blender, add the above ingredients to a large bowl, then blitz until completely smooth.)
5Stir through the chives and season with sea salt and black pepper to taste.
6Serve in warmed bowls, sprinkled with a few extra chopped chives and black pepper, and drizzled with a little extra virgin olive oil, if you like.
7You’ll find vegan cream cheese in most supermarkets, often in the chilled ‘free from’ section.
8There are many varieties and brands to choose from; a simple mild cream cheese works best for this recipe.