Cauliflower & Pea Soup
Total Time
35 minutes
Prep Time
0 seconds
Cook Time
35 minutes
Rating
0 out of 5 stars
(0)
Ingredients
2 servings
- 1 cauliflower
- 2 cloves garlic
- 1 onion
- 3.5 oz frozen peas
- 3.5 oz frozen edamame beans
- 1 vegetable stock cube
- 7 fl oz almond milk
- pinch of sea salt
- 2 tablespoons olive oil
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Preparation
Step 1
Preheat the oven to 220C (428F), fan setting.
Step 2
Place the cauliflower florets onto a baking tray and drizzle with olive oil and salt.
Step 3
Mix well and cook for 15 minutes until the cauliflower becomes charred on the outside and cooked through. Once cooked, remove from the oven and leave to one side.
Step 4
Place a large pan over a medium heat and add a drizzle of olive oil. Once warm, add the onions, garlic and a pinch of salt. Cook for 5-10 minutes until soft.
Step 5
Once soft, add the edamame beans, peas, stock and cooked cauliflower into the pan. Cook for 15-20 minutes over a medium heat until everything is soft.
Step 6
Transfer the ingredients into a blender (or use a stick blender) to pulse the mixture until smooth.
Step 7
Pour back into the pan and add the almond milk, little by little, until you reach the consistency you like best.
Step 8
Warm through over a medium heat until ready to serve.
Step 9
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