A beautiful plant-based soup that comes together in no time. It's perfect for batching at the weekend and enjoying for lunch throughout the week.
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Serves
4
Cauliflower
Onion
Garlic
Ground Cumin
Cannellini Bean
Vegetable Stock
Miso Paste
Nutritional Yeast
Vegan Butter
To Serve
Fresh Chive
Crispy Chilli Oil
Vegan Single Cream
Serves
4
Cauliflower
Onion
Garlic
Ground Cumin
Cannellini Bean
Vegetable Stock
Miso Paste
Nutritional Yeast
Vegan Butter
To Serve
Fresh Chive
Crispy Chilli Oil
Vegan Single Cream
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Step 1.
Pre-heat the oven to 190°C. Quarter your onions. Break the cauliflower into small and medium-sized florets and whack on a baking with the quartered onions. Slice the top off a head of garlic, wrap it in foil, and then add it to the tray as well. Season with salt, pepper, cumin, and a good drizzle of olive oil. Mix well to cover then roast for 30 mins, or until the cauliflower, onion and garlic are all tender and slightly browned.
Step 2.
Reserve a small handful of cauliflower for garnish, then tip the rest into a blender with the roasted onion. Squeeze out the roasted garlic cloves, then add the cannellini beans, the nutritional yeast, and half of the miso paste. Cover with vegetable stock. Blend until creamy and combined.
Step 3.
Pour into a saucepan to warm, seasoning to taste with salt and pepper. Add the butter and the rest of the miso paste, stirring well to melt. To serve, ladle the soup into bowls. Top with chopped chives and the reserved cauliflower. If you fancy it, feel free to drizzle each bowl with olive oil, vegan cream, and crispy chilli oil.
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