Prep : 35 mins
Cook : 30 mins
Serves : 6

Vegan, Gluten Free, Vegetarian, Whole Food Plant Based, Gut Friendly

Appliance : Blender

INGREDIENTS

8 cups vegetable stock
1 whole head of garlic roasted
the white part of 2-3 leeks washed and chopped
1 large head of cauliflower chopped
1/4 cup raw cashews
3 Tbsp nutritional Yeast
4 tablespoons chives chopped finely to garnish
Dukkah to sprinkle over the top

METHOD

Place the whole head of garlic unpeeled in an oven at 200 degrees C for about 30 minutes.

Allow to cool slightly.

In a large saucepan fry the leek in a little olive oil until soft.

Add in the cauliflower and stir for a couple of minutes until well coated. Squeeze in the roasted garlic pulp.Cover with the vegetable stock.

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 as it cooks to make it easier to blend.

Let the mixture cool enough to put batches in the blender, and puree with the cashews and nutritional yeast until smooth and creamy.

Transfer to a clean pot and heat on low to serve. Season with sea salt to taste.

Garnish with Chives, Dukkah, Roast chickpeas, Cashew cheese, Vegan parmesan, Sassy soup seeds, Pomegranate seeds, Fresh dill.