Homemade Vegan Cream of Cauliflower soup

Creamy Cauliflower Soup (Ela Vegan) roasts the cauliflower (with oil and salt) then combines with beans, good veggie stock, garlic, spices, plant milk and soaked cashews (to replace cream  or just add vegan cream if it’s simpler).

Most people who get ‘gas’ from eating cauliflower, is simply due to not eating enough regular fibre, so your body goes into shock! Try gradually introducing small amounts, and you should be fine.

A quick look online found that Tesco cauliflowers were grown in Belgium, ASDA (to be fair) was selling British cauliflowers.

But Sainsburys’ cauliflowers were grown in ‘France, Netherlands, Spain or UK) so take your pick. These have 1-star reviews, including ‘looks like it’s about to die’ and ‘if it were any smaller, they’d be paying me’.

Before cooking, read up on food safety for people and pets. Just bin allium scraps (garlic, onion, leeks, shallots, chives) as like tomato/citrus/rhubarb scraps, acids could harm compost creatures.

If using tinned ingredients, fully remove lids (or pop ring-pulls back over holes), before recycling, to avoid wildlife getting trapped.

Let leftover soup cool to room temperature, and store in a sealed container in the fridge for a couple of days. Cool completely before freezing leftovers (thaw before reheating in a pan, stirring often to keep the creamy texture).