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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.

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