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I love soup because it’s so filling, comforting, nutrient dense, and it works perfectly as leftovers! Make a big batch and put the rest in the fridge or freezer!
1.
Heat a deep pan over medium high.
2.
Add a large drizzle of olive oil (1½ tbsp), and then the onion once hot. Allow to cook until translucent, about 5 minutes.
3.
Add the garlic and cook for another 2 minutes.
4.
Add the cauliflower, stock, thyme, salt and pepper.
5.
Bring to a boil and then reduce to a simmer for about 25 minutes.
6.
Stir in the nutritional yeast and coconut milk.
7.
Blend your soup using a blender or handheld purée device.
8.
Season to taste with salt and white pepper.
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Tip
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