Blas Y Tir - The home of welsh produce - Our Recipes

Smooth Cauliflower Veloute

This Cauliflower Veloute is a creamy, smooth soup made with our delicious Blas y Tir leeks and served with parsley, roast garlic oil and pistachio nuts, as well as a good slice of crusty bread.

The recipe has been created exclusively for us by Vegan Food Blogger, Avant Garde Vegan, who develops inspiring and creative recipes with a whole host of delicious ingredients.
You can check out Avant Garde Vegan by visiting Facebook, Twitter or Instagram!
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3.00 out of 5


  • 30 minutes
  • Serves 4
Cauliflower Veloute Recipe
Cauliflower Veloute Vegan Recipe


  • 3 Shallots
  • 1 Clove of garlic, minced
  • 2-3 tbsp Olive oil
  • 1 Whole Blas y Tir Cauliflower
  • 400ml Almond Milk
  • 400ml Vegetable stock
  • 1 tbsp Fresh thyme leaves
  • 2 tbsp Lemon juice
  • Salt & Pepper to season


  1. Peel and finely chop the shallots.
  2. Heat a large saucepan on the hob on a medium heat, adding a small amount of olive oil when hot.
  3. Add the shallots and garlic to the pan and sweat slowly until translucent.
  4. Whilst the shallots and garlic are cooking, break the cauliflower into florets.
  5. Add the cauliflower florets to the shallots and garlic mixture and allow to cook, stirring often.
  6. Add the milk and the stock to the mixture, followed by the salt, pepper, thyme and lemon juice.
  7. Cover with a lid and allow to cook for 20 minutes or until the cauliflower is soft.
  8. Once soft, blitz the mixture in a blender, or using a hand blender, until smooth.
  9. Serve with a flavoured herb oil and toasted nuts, croutons or cheese (no vegan option!) for texture sprinkled over the top of your delicious Cauliflower Veloute!

Top Tip:

A roast garlic and parsley oil goes really well with this dish; Roast your garlic and then blitz with one cup of olive oil and parsley.

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