When you have 5 cauliflowers in your fridge then this recipe is a must! I do have 5 cauliflowers on purpose by the way…Caleb (my 11 year old son) loves cauliflower rice…sadly less so this soup, but if he enjoys it in another form that is fine with me. I love this soup. Warming and hearty. I hope you enjoy it too.

Gluten free, vegan and refined sugar free

Serves 4 (good sized portions)

Ingredients:

• 3 leeks, sliced

• 1 stalk of celery, chopped

• 1 small cauliflower

• 1 potato, peeled and chopped

• 3 cloves of garlic, chopped

• Sprig of thyme or pinch of dried thyme

• 4 cups of vegetable stock

• 1/2 cup dairy free milk (I use homemade almond milk)

• 1/2 cup dairy free yogurt (I use Coyo Coconut Yoghurt)

• 1/4 cup nutritional yeast

• A good pinch of sea salt and black pepper to serve

Instructions:

1. Fry the leeks and celery in extra virgin olive oil until soft.

2. Add in the cauliflower, potato, garlic, and thyme and fry for a few more minutes.

3. Add in the stock and simmer until it is all well-cooked (the more you cook the cauliflower the less ‘cauliflowery’ the soup will taste).

4. Add in the yogurt, milk and nutritional yeast.

5. Blend well. Add more water and seasoning as required.

6. Serve with a drizzle of extra virgin olive oil and a sprinkle of thyme.

7. Enjoy!

Tag me @rochelle.a.hubbard on Instagram if you make it! I’d love to see it. You can also join me on Telegram here.