This is a fast, creamy and satisfying soup for a wintery day or light lunch (after a big brunch).

Inspired by Cookie and Kate’s Creamy Roasted Cauliflower Soup, my version uses their vegan options, but adds carrots and replaces nutmeg with cumin.

This quantity serves about 2.

INGREDIENTS

half a head of cauliflower, chopped roughly

1 medium sized carrot, washed and chopped

1-2 tbsp olive oil

1 shallot onion, chopped

1/4 tsp cumin, ground

3 cups vegetable stock (I used 1 Massel beef-style stock cube in 2 cups of recently boiled water)

1/4 cup raw cashews

fresh chives, optional

INSTRUCTIONS

Toss the cauliflower and carrot chunks in olive oil first, which helps prevent the cauliflower from scorching (you’ll see the mistake I made by not doing this, in the pics below, which I’ll update next time I make it properly). Roast in the air fryer until crispy and caramelised, which takes probably 20 minutes on a heat setting of 160 Celsius.

Saute the chopped shallot in the olive oil until golden and softened. Stir through the cumin.

Add the roasted vegetables, vegetable stock and raw cashews, and simmer for between 10 and 20 minutes, until it’s all softened and mingled.

Pour this into a Vitamix (or high speed processor or blender), and blend until very smooth and creamy.

It’s ready! Might be nice to serve with a scatter of snipped chives over the top.