Cream of Cauliflower Soup

Ingredients

• 2 tablespoons extra-virgin olive oil
• 4 garlic cloves, crushed
• 1 onion, chopped
• 1 cauliflower, cut into florets
• 1 potato, peeled and chopped
• 500 ml/2 cups vegetable stock
• 250 ml/1 cup plant-based milk, unsweetened
• 4 tablespoons nutritional yeast (or to taste)
• salt and freshly ground black pepper

To finish

• 1 tablespoon oat cream or dairy-free cream
• handful of chives, finely snipped handful of pea shoots
• crushed green peppercorns

Method

Heat the oil in a large pan and add the garlic and onion. Cook over a medium-high heat until golden brown. Add the cauliflower, potato, stock and milk and bring to the boil. Cook over a medium-high heat for about 15-20 minutes or until the cauliflower is soft.

Add the nutritional yeast and some salt and pepper, and blend until smooth using a hand-held blender.

Serve with a swirl of oat cream and a sprinkling of snipped chives, fresh pea shoots and crushed green peppercorns.