Ingredients

• 1 tsp of coconut/olive oil

• 2-3 cloves of garlic

• 1 large leek, chopped

• 1 shallot or brown onion, diced

• 1 head of cauliflower florets

• ¼ cup of nuts of your choice (I use cashews)

• 1 1/2 stock cubes*

• A handful of chives, plus extra to garnish

• 4 cups of water

• S+P, to taste {garnish inspiration}

• Crumbled toast

• Nutmeg

• Nigella seeds

• Edible flowers and weeds

• Red sorrel *My go to brand of stock cubes is Massel, it’s vegan and gluten free, the “chicken” flavour is always in my pantry.

Method

Bring a steamer to the boil and cauliflower florets. Steam until soft enough to pierce through with a fork and put aside to cool (you want to cool it down a decent amount before popping it in the blender).

Heat oil in a pan over medium heat and fry up the chopped leek and onion/shallot and garlic until translucent.

Add cooled cauliflower and leek, onion and garlic mix to the blender along with your soaked nuts, water, stock cubes and chives and blend until you have a smooth soup (adding more water if you would like it thinner or not blending as much if you prefer it chunky).

Heat up in a pot and season with salt and pepper.

Garnish with whatever you desire