Caulifower cheese soup

    Cauliflower Cheese Soup
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    Category
    Yields1 Serving
     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
    1

    Preheat the oven to 180°C/350°F/gas mark 4.

    2

    Arrange 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.

    3

    Remove the roasted cauliflower from the oven and carefully spoon into a high-powered jug blender.

    4

    Add 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.)

    5

    Stir through the chives and season with sea salt and black pepper to taste.

    6

    Serve 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.

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    7

    You’ll find vegan cream cheese in most supermarkets, often in the chilled ‘free from’ section.

    8

    There are many varieties and brands to choose from; a simple mild cream cheese works best for this recipe.

    Ingredients

     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

    Directions

    1

    Preheat the oven to 180°C/350°F/gas mark 4.

    2

    Arrange 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.

    3

    Remove the roasted cauliflower from the oven and carefully spoon into a high-powered jug blender.

    4

    Add 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.)

    5

    Stir through the chives and season with sea salt and black pepper to taste.

    6

    Serve 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.

    7

    You’ll find vegan cream cheese in most supermarkets, often in the chilled ‘free from’ section.

    8

    There are many varieties and brands to choose from; a simple mild cream cheese works best for this recipe.

    Caulifower cheese soup
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