Vegan Cauliflower ‘Cheese’ Soup
1/2 head cauliflower, cut into florets
1 litre of stock
Plenty of salt
1/2 tsp garlic powder
180g almond spread (chive or plain)
Cheese on toast
A drizzle of olive oil
To a large saucepan/ casserole pot, add your cut cauliflower, stock, and plenty of salt.
Turn the heat to medium & cover with a lid.
Cook your cauliflower for 15-20 minutes, or until soft.
Once your cauliflower is cooked, add your almond spread & garlic powder.
Remove from the heat for a couple of minutes, then blend with a hand blender until you have a very smooth soup (if it’s too thin reduce more on a low heat, and if it’s too thick add a splash of water) , season to taste with salt and pepper.
Now make your toast – heat your grill & make cheese on toast.
Put your soup into bowls, top with your cheese on toast, and a drizzle of olive oil.