Smooth Cauliflower Veloute

Introduction:

This Cauliflower Veloute is a creamy, smooth soup made with our delicious Blas y Tir Cauliflower and is fantastic garnished with parsley, roasted garlic oil and pistachio nuts, and served with a good slice of crusty bread. This recipe was created exclusively for us by food blogger Avant Garde Vegan.

Ingredients:

• 3 Shallots, finely chopped
• 1 Clove of Garlic, minced
• 2 tbsp Olive Oil (more if needed)
• 1 Whole Blas y Tir Cauliflower
• 400ml Almond Milk
• 400ml Vegetable Stock
• 1 tbsp Fresh Thyme Leaves
• 2 tbsp Lemon Juice
• Sea Salt & Ground Black Pepper, to season

Method

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 or croutons for texture. Enjoy!

Top Tip

To make a simple roasted garlic oil to drizzle on top of this dish, simply: Roast your garlic whole in the oven, remove the soft garlic cloves and add to a small food processor. Add one cup of olive oil and a handful of fresh parsley. Blitz and enjoy!
This 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 his website, here!