Ingredients:
- 2 tsp rapeseed oil
- 1 large cauliflower, chopped into florets
- 2 onions, diced
- 800ml vegetable stock
- Garlic, minced
- 8 chestnuts, vacuum packed plus extra chopped for topping
- 1 tin butter beans, drained
- MPowders Meno Boost (2 scoops per serving)
- Plant yoghurt (for serving)
- Toasted pumpkin seeds (for serving)
Instructions:
1. Heat the rapeseed oil in a large pot over medium heat.
2. Add the diced onions and minced garlic to the pot and sauté until the onions are translucent and fragrant.
3. Add the cauliflower florets to the pot and stir to combine with the onions and garlic.
4. Pour in the vegetable stock and bring the mixture to a boil. Reduce the heat and simmer for about 20 minutes, or until the cauliflower is tender.
5. While the soup is simmering, prepare the chestnuts by removing them from the vacuum pack and roughly chopping them.
6. Once the cauliflower is tender, remove the pot from the heat and allow it to cool slightly.
7. Using a blender, carefully blitz the soup until smooth and creamy.
8. Return the blended soup to the pot and place it back on the stove over low heat.
9. Stir in the Meno Boost powder, adding 2 scoops per serving. Mix well until the powder is fully incorporated into the soup.
10. Heat the soup for a few more minutes, stirring occasionally, until it is heated through.
11. To serve, ladle the soup into bowls and garnish each serving with a swirl of plant yoghurt and a sprinkle of toasted pumpkin seeds.
12. Enjoy the creamy cauliflower soup with the added benefit of Meno-Boost!
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