The Weekly Soup – Vegan Cream of Cauliflower
Inspired by an American cooking program I watched over the weekend, I decided to give this recipe a spin. It’s cheap, it’s very simple and although I had expected it to be quite bland it’s actually very luscious. It’s also vegan and gluten free and very very diet friendly! Give it a try and let me know what you think!
1 cauliflower €1.49; 1 leek €0.50; 1 onion €0.20; 1 stock cube €0.20 brings it to €2.39. This will make enough soup for at least 4 helpings.
1 cauliflower; 1 leek; 1 onion; 1 cube of vegan or vegetable stockcube and a little bit of cooking oil (I used a teaspoon of coconut oil).
Place a large bottom pot on the hob and put your oil in it. Add your sliced onion and leek and cover it. Cook it slowly for about 10 min until they have gently softened. You are not looking for colour at this point.Once they are lovely and soft add half of your chopped cauliflower, your stock cube and cover it in water. Bring it to the boil and cook for 15 min after that. Add the rest of your chopped cauliflower and add extra water if needed. The water should just cover all the vegetable. Bring to the boil again and cook a further 15 min. The flavour of this soup is interestingly complex due to the cauliflower being cooked for different time. This needs to be blended extremely well. If you blend it thouroughly it will become gorgeously creamy.