Marmite™ cauliflower soup

Serves: 4-6
Prep: 20
Cook: 35

Ingredients

  • 1 whole cauliflower
  • 2 Tbs olive oil, divided
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 leek
  • 2 cloves garlic, crushed
  • 1 tsp Marmite™
  • 2 cups reduced salt vegetable stock
  • 2 cups water
  • 1 to 1 ½ cups So Good Cashew Milk Unsweetened
  • 1-2 Tbs lemon juice
  • Chopped chives and cracked pepper, to serve (optional)
Marmite Croutons
  • 3 slices wholegrain bread
  • 1 Tbs olive oil
  • 2 tsp Marmite™
  • Sprinkle of parmesan cheese (optional)

Method

  1. Step 1

    Preheat oven to 200ºC fan bake and line two large oven trays with baking paper.

  2. Step 2

    Cut cauliflower into florets and place on one of the trays. Drizzle with 1 tablespoon oil, sprinkle with cumin and oregano and season with salt and pepper. Toss to combine then arrange in a single layer. Bake for 15 minutes, until lightly browned.

  3. Step 3

    Clean and thinly slice leek. Heat remaining tablespoon oil in a large saucepan on medium. Add leek and garlic and cook until soft (about 5 minutes). Stir in cauliflower,

  4. Step 4

    Meanwhile, make croutons. Reduce oven temperature to 190ºC fan bake. Drizzle bread with oil and spread with

  5. Step 5

    Carefully transfer soup to a blender and blend until smooth (you will need to do this in batches). Return to the saucepan over a medium-low heat and cashew milk and lemon juice, adjusting quantities according to your preferences. Season to taste with pepper.

  6. Step 6

    Ladle warm soup into bowls and garnish with chopped chives, cracked pepper and

Tips

  • Cashew milk can be replaced with regular milk.
  • Leftover soup will keep well for 5 days in the fridge. Reheat on the stove or in the microwave.
  • Croutons are best eaten on the day they’re made. Store any leftovers in an airtight container. Crisp them up by re-baking for a few minutes.


Featured recipes

Self-saucing sticky date pudding

Corn & zucchini (courgette) fritters

Vegetarian lasagne