Cauliflowers Soup

Ingredients

• 1.5 Cauliflower Head (chopped)
• 2 Leeks (chopped)
• Olive Oil
• Salt
• Pepper
• Garlic Salt/Granules
• Curry Powder
• 2 Vegetable Stock ( 1.2L Hot Water)
• Handful of Cashew Nuts

Instructions

1. 1

   --- Method ---

2. 2

   Preheat oven to bake at 200C

3. 3

   On a baking sheet place your chopped cauliflower and leek, seasoning with salt, pepper, garlic salt, paprika and curry powder. Drizzle with oil and bake for 25-35mins.

4. 4

   In a heat proof bowl/cup add your cashew nuts with boiling kettle water, just until the cashew nuts are covered. After 5-10 minutes, blitz it in a blender until your vegan cashew cream.

5. 5

   Once roasted add the cauliflower and leek to a pot adding your vegetable stock. Once the cauliflower has soften, blitz it all up in a blender or using a high powdered hand blender.

6. 6

   Add your cashew nut cream and add additional salt, pepper, garlic salt, curry powder and paprika to your taste

7. 7

   Pour into a soup bowl adding any cream or crispy onions.