Vegan Cauliflower ‘Cheese’ Soup


Serves 2

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)

To Serve
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.