Creamy Vegan Cauliflower Soup

Total Time: 40 mins Preparation Time: 40 mins

Ingredients

• Servings: 4
• 8 cups of strong vegetable broth
• 1 garlic, roasted (whole)
• 2 -3 leeks, the part only washed and chopped
• 1 large head cauliflower, chopped
• 1/4 cup raw cashews
• 4 tablespoons chives, chopped finely (to garnish)
• organic brown rice, quinoa or millet, to serve

Recipe

• 1 place the whole head of garlic unpeeled in an oven at 200 c / 400 f for about 30 minutes. allow to cool slightly.
• 2 in a large saucepan fry the leek in a little olive oil until soft. (about 3 minutes).
• 3 add in the cauliflower and stir for a couple of minutes until well coated.
• 4 squeeze in the roasted garlic pulp.
• 5 cover with the vegetable broth. bring to the boil, reduce the heat to a medium flame, and simmer partially covered for about 30 minutes until the cauliflower is soft. i like to stir frequently and mash the cauliflower with the spoon as it cooks to make it easier to blend.
• 6 let the mixture cool enough to put batches in the blender, and puree with the cashews until smooth and creamy.
• 7 transfer to a clean pot and heat on low to serve. season with celtic salt to taste.
• 8 to serve - top each bowl with a grain ball and a generous sprinkle of chives.