Cauliflower Cheez Soup
Cauliflower Cheez Soup
Here is another super soup recipe! This time it’s cauliflower cheez with Welsh rarebit (like a posh cheese on toast).
This is filling and feels a bit luxurious. Perfect to warm you up on a cold winter day.
INGREDIENTS
For the Welsh rarebit
60g cashew
140ml freshly boiled water
15g nutritional yeast
1 tbsp miso
1 tsp onion powder
1 tsp of tapioca or arrowroot starch
4 slices of wholemeal bread
Wholegrain mustard
For the Soup
Olive oil
1 onion roughly chopped
2 cloves of garlic finely chopped
1.5 litres vegetable stock
1 cauliflower chopped into florets
300g split red lentils
3 tbsp white miso
50g Nutritional yeast
2 tsp onion powder
Big pinch of mushroom powder (optional)
METHOD
Start by soaking the cashews in 140 ml of freshly boiled water.
In a large saucepan over a medium heat, add 1 tablespoon of olive oil followed by the chopped onion. After 4 minutes add the chopped garlic and cook for two minutes, adding splashes of water if the pan becomes dry.
Add the stock to the saucepan, followed by the cauliflower, lentils, miso, nutritional yeast, onion powder and mushroom powder (if using). Bring to a simmer then cover and cook until the lentils are soft.
In a small blender, blend the cashews with their soaking liquid, the nutritional yeast, miso, onion powder and tapioca starch until smooth.
Add the sauce to a small saucepan Over a medium heat, stirring regularly until the source has thickened. Set aside.
When the soup is finished, transfer to a large blender or allow to cool if your blender cannot handle very hot liquids. Blend until smooth and pour into a saucepan. Taste to season and keep the soup warm over a low/medium heat while you prepare the Welsh rarebit.
Spread mustard onto each piece of bread, followed by a quarter of the cashew cheese mixture. Spread the mixture well so it covers as much of the bread as possible and grill under a high heat until golden.
Serve the soup with the freshly toasted Welsh rarebit on the side and enjoy!
