Creamy Cauli  & Sweetcorn Soup

I have yet another Soup-erb bowl of nutritious deliciousness to cuddle you this winter.  The flavours are subtle yet packs a punch. 

The main ingredients in this recipe are cauliflower, a lovely low carb option which I  paired with a can of cream style sweetcorn and cashew nuts which adds a velvety smooth rich consistency.  Adding that va va voom, the cheeky  addition of the green chilli.  Now you may remove the seeds from the chilli for less heat or just use half.  Be warned, this soup is dangerously delicious 😘👌💕. The recipe is as follow:

Ingredients

• A splash of olive oil 
• 1 small onion peeled and finely diced 
• 2 stalks leek rinsed and sliced
• 2 celery stalks finely diced 
• 1 green chili sliced (remove seeds to reduce heat) 
• 1 Tbsp garlic minced 
• 1 Cauliflower (sml-med) broken to florets
• ¼ cup (60ml) cashew nut
• 1 Tbsp vegan stock powder (Ina Paarmans) 
• 750ml boiling hot water 
• 1 Tbsp nutritional yeast 
• 1 can cream-style sweetcorn 
• Salt to season 
• ½ cup mixed vegetable (steamed or pan fried to garnish)

Lets Cook 😃

• Heat the oil in a big pot. 
• Toss in the onion, leeks, celery and chillies.  Cook until the onions are soft and translucent.  
• Spoon in the garlic, turmeric powder and fry for a few seconds. 
• Throw in the cauliflower and  – give it a good stir – cook for 5-8 minutes.  
• Spoon in the vegan stock powder,cashew nuts and boiling water.  Bring to a boil and then lower the heat a bit and cover with the lid slightly open.  Cook until the cauliflower is soft. 
• When the cauliflower is soft, spoon in the nutritional yeast and sweetcorn. Cook for another 5-8 minutes.  Remove from the stove. 
• Allow the mixture to cool a bit and then blend in a blender until smooth or use an immersion blender.  
• Return the soup back to the pot and slowly reheat.  
• Ladle soup into bowls and garnish with a tablespoon of mixed veg and sliced green chillies. 
• You may enjoy it with bread of your choice or as is.