A simple, creamy cauliflower soup made with wholesome pantry staples and fresh ingredients. Blended with coconut cream, chickpeas, lemon, and fresh basil for a nourishing meal that feels both comforting and light.

Ingredients
• 1 whole cauliflower, chopped into florets
• 3 garlic cloves
• 1/2 brown onion, roughly chopped
• 1 can Ceres Organics coconut cream
• 1 can Ceres Organics chickpeas, drained
• 1 cup Nutra Organics broth (Chicken or Vegetable), add more depending on your desired consistency
• Juice of 1/2 a lemon
• Handful of fresh basil leaves
• 1 tbsp extra virgin olive oil
• Salt and pepper, to taste

Method
1. Preheat the oven to 200°C.
2. Roast the onion and garlic with olive oil for around 25 minutes, or until soft and golden.
3. Steam or boil the cauliflower until tender.
4. Add the cauliflower, roasted vegetables, chickpeas, coconut cream, vegetable broth, lemon juice, and fresh basil to a blender.
5. Blend until smooth and creamy, adding more broth as needed to reach your desired consistency.
6. Season to taste with salt and pepper.
7. Serve warm with a drizzle of olive oil, fresh herbs, and your favourite toasted bread.

This soup is rich and comforting while still feeling light enough to enjoy year-round.