For Mother's day I've made a deliciously hearty roasted cauliflower and garlic soup, spiked with the flavours of Autumn - cumins seeds and fresh thyme. Roasting veggies gives a whole different dimension to soup - it's incredibly flavourful and nutty. You won't believe this soup is vegan cos it's so rich and creamy, but it is! We are having it with a salad of Autumn greens and some white wine. Celebrating my awesome mum!
Preheat your oven to 200 degrees C. Chop the cauliflower into florets and coat in olive oil, salt and pepper. Place cauliflower and garlic cloves in a large baking dish and roast until golden, about 20-30 minutes.
Heat some oil in a large pot over medium heat. Saute the onion for about 5 minutes until soft and fragrant. Add the thyme and cumin seeds and continue to saute for a minute or two.
Add the stock and roasted cauliflower, bring to a boil, reduce the heat and simmer, covered, for 20 minutes.
Using a hand held blender, puree the soup until creamy and smooth. While you blend, add in the rice milk and combine.
Season with salt and pepper, olive oil and fresh thyme leaves.
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