Creamy Cauliflower Soup


Seasonal veges are a dream, cheap, abundant and perfect. I love seeing piles of the latest harvest at market, and as winter rolls around, out come the snowy while cauliflowers, calling out for a velvety soup to be made. I've written before about the amazeballness of cauliflowers and their cray versatility. Part of that charm is the many textures they can assume, and a perfectly smooth soup is one of them. I do like to throw a potato or two in for good measure here, as this jacks up the mouthfeel to 10 on the luscious scale. Try to resist filling the bath with this.


1 small cauliflower, chopped

2 medium potatoes, peeled and chopped

2 cloves garlic (optional)

1L Vegan chicken stock 

Salt and pepper to taste

3 fresh bay leaves

1/4 cup natural coconut yogurt or vegan sour cream

Vegan parmesan, herbs, fried shallot, lemon oil or what ya like for garnish


1. Place all ingredients except for the last two in a pot.

2. Cook until tender.

3. Remove bay leaves, place in a blender with the yoghurt or sour cream and blend until silky smooth. Taste for salt and pepper and season.

4. Serve with a herb garnish (i've used a crispy kale chip) a drizzle of olive oil and a sprinkle of vegan parmesan, or whatever you fancy.

Polly McGee