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A silky, comforting soup of cauliflower, red onion, garlic and thyme, blended with creamy white beans and a little light coconut milk, with nutritional yeast for a cheesy flavour. It’s naturally plant-based and made in one pot.
Blender or handheld stick blender
1.
Heat the oil in the saucepan over a medium heat. Cook the onion until soft (5 minutes).
2.
Stir in the garlic and thyme for 1 minute.
3.
Add the cauliflower, both tins of beans and the stock. Bring to the boil, then cover and simmer until the cauliflower is very tender (20 minutes).
4.
Take off the heat and add the nutritional yeast and coconut milk. Blend until smooth and creamy.
5.
Warm through gently if needed, and season with white pepper.
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Storage information
Leave to cool, then cover and refrigerate for up to 4 days. Reheat until piping hot, adding a splash of water if it has thickened. Freeze for up to 3 months; defrost overnight in the fridge and reheat until piping hot.
Tip
Roasted version: For a deeper flavour, roast the cauliflower with half the oil at 200c (180c fan) for 25 minutes before adding it in step 3. Bigger appetites: Serve with a slice of wholemeal toast.
Cost-saving tips
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