A creamy, vegan soup that's a delicious winter meal in itself. It's very filling if you serve topped with some cooked brown rice.
4 people made this
1 whole head of garlic
2-3 small leeks, washed and sliced (white parts only)
2 litres vegetable stock
1 large cauliflower, chopped
60g raw cashews
cooked brown rice or quinoa, to serve
4 tablespoons freshly chopped chives, for garnish
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Method Prep:35min › Cook:30min › Ready in:1hr5min
Place the whole head of garlic unpeeled in an oven at 200 C / Gas 6 for about 30 minutes. Allow to cool slightly.
In a large saucepan, fry the leek in a little olive oil until soft (about 3 minutes). Add in the cauliflower and stir for a couple of minutes until well coated. Squeeze in the roasted garlic pulp.
Cover with the vegetable stock. Bring to the boil, reduce the heat to a medium, and simmer partially covered for about 30 minutes until the cauliflower is soft. I like to stir frequently and mash the cauliflower as it cooks to make it easier to blend.
Let the mixture cool enough to put batches in the blender or food processor, and puree with the cashews until smooth and creamy.
Transfer to a clean pot and heat on low to serve. Season with sea salt to taste. To serve, top each bowl with some brown rice and a generous sprinkle of chives.