So creamy you won’t notice it’s vegan and it’s also gluten (grain) free. Perfect for a fasting day meal being low on the calorie count but still quite filling.

Ingredients

This recipe will make between 4 and 6 serves (if you would like leftovers make a double batch).  One serve is 250 ml (a cup).

• 1 tbsp olive oil
• 1 large brown onion  (chopped)
• 1 big stalk of celery (chopped)
• 3 cloves of garlic (crushed)
• 3  potatoes (peeled and chopped)
• 1 large head of cauliflower (cleaned up and chopped into florets)
• 1 L good quality vegetable stock
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garam masala
• Sprinkle of dried red chilli flakes (optional)
• Pinch of salt
• Black pepper (to taste)
• Chives (finely diced for serving)

Notes of Preparation: I use a stick blender to puree so there is no need to chop everything very finely.

Method

• In a large saucepan saute the onion and celery in the olive oil on medium heat until softened.
• Add the crushed garlic and spices – mix through and fry for about 1 minute.
• Add the potato, cauliflower and stock Bring to the boil.
• Note that if the 1 L of stock isn’t enough to immerse the veggies you might need to add a little more.
• Allow to boil for 20 minutes (or until potatoes and cauliflower is soft).
• Season with salt and pepper to taste.
• Allow to cool slightly before pureeing with a blender.
• Serve with a sprinkle of freshly chopped chives.

If you need a bit of crunch (and you are not fasting) you can top with croutons, spiced almonds or toasted chick peas.