Category: | Main Meals & Salads |
Tags: |
1 tbsp olive oil |
1 onion; chopped |
2 garlic cloves; crushed |
1 tsp salt |
1 large head of cauliflower, chopped in to large florets, including stem |
1 fennel bulb, root removed and chopped |
800ml vegetable stock |
1 tsp dried thyme |
2 - 3 tbsp soya or coconut yoghurt |
Heat the oil in a saucepan and add the onion and garlic. Heat for 5 minutes to soften.
Tip in the cauliflower and fennel and stir for 4-5 minutes to coat in the oil.
Pour in the vegetable stock, thyme and salt and bring to a boil.
Simmer for 15-20 minutes until the cauliflower and fennel is soft.
Remove from the heat and using a stick blender, process until the soup is smooth.
Divide between 4 bowls and add a swirl of yoghurt and a sprinkling of extra thyme if you like.
This soup will keep in the fridge for 4-5 days.
vegetarian Vegan
Per Serving
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