Moley
Cauliflower & Vanilla Soup
Publication date: April 10, 2025
This low calorie, vegan soup is great for lunch or dinner. It’s light yet includes lots of nutrient dense vegetables. The vanilla adds an interesting twist and accompanies the cauliflower perfectly.
by robot: 39 min
1 person
10 ingredients
Nutrition Facts
Calories
124
kcal
Protein
15
g
Carbohydrate
92
g
Carbohydrate - of which sugars
32
g
Fat
12
g
Fat - of which saturates
1.74
g
Fibre
18
g
Sodium
42
mg
How to Cook
-
Turn the hob on to a medium temperature and pour the oil into a medium sized pot.
-
Add the onions & leeks, season with salt & pepper and cook for a few minutes until softening, stirring occasionally.
-
Tip the white sweet potato and stir a few times so it’s well mixed with the other ingredients.
-
Tip the cauliflower, ginger & salt and stir to combine.
-
Pour in the water & vanilla and set the hob to a high temperature to bring to the boil.
-
When boiling, turn the hob temperature down to medium and leave simmering to cook the vegetables.
-
When the vegetables are very soft, turn the hob off and blend the soup.
Ingredients
Olive Oil
10
g
Small Dice Onion
100
g
Thinly Sliced Leeks
100
g
1cm Dice White Sweet Potato
235
g
Thinly cut small pieces Cauliflower
320
g
Finely Grated Ginger Root
10
g
Maldon Sea Salt
16
g
Water (Mineral)
950
g
Seeds Scraped Out Vanilla Pod
0.38
g
Ground Black Pepper
1
g
Equipments
Medium Pot (Left)
Hand Blender (KA)
Slotted Spatula (KA)
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