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- 1 whole cauliflower
- 2 Tbs olive oil, divided
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 leek
- 2 cloves garlic, crushed
- 1 tsp Marmite™
- 2 cups reduced salt vegetable stock
- 2 cups water
- 1 to 1 ½ cups So Good Cashew Milk Unsweetened
- 1-2 Tbs lemon juice
- Chopped chives and cracked pepper, to serve (optional)
- 3 slices wholegrain bread
- 1 Tbs olive oil
- 2 tsp Marmite™
- Sprinkle of parmesan cheese (optional)
- Preheat oven to 200ºC fan bake and line two large oven trays with baking paper.
- Cut cauliflower into florets and place on one of the trays. Drizzle with 1 tablespoon oil, sprinkle with cumin and oregano and season with salt and pepper. Toss to combine then arrange in a single layer. Bake for 15 minutes, until lightly browned.
- Clean and thinly slice leek. Heat remaining tablespoon oil in a large saucepan on medium. Add leek and garlic and cook until soft (about 5 minutes). Stir in cauliflower, Marmite, stock and water, bring to a simmer and cook for 10 minutes.
- Meanwhile, make croutons. Reduce oven temperature to 190ºC fan bake. Drizzle bread with oil and spread with Marmite. Cut into 1cm pieces and arrange in a single layer on second prepared tray. Bake for 8-12 minutes, until golden and crisp.
- Carefully transfer soup to a blender and blend until smooth (you will need to do this in batches). Return to the saucepan over a medium-low heat and cashew milk and lemon juice, adjusting quantities according to your preferences. Season to taste with pepper.
- Ladle warm soup into bowls and garnish with chopped chives, cracked pepper and Marmite croutons.
Saturated Fat (g)
Dietary Fibre (g)
- Cashew milk can be replaced with regular milk.
- Leftover soup will keep well for 5 days in the fridge. Reheat on the stove or in the microwave.
- Croutons are best eaten on the day they’re made. Store any leftovers in an airtight container. Crisp them up by re-baking for a few minutes.