Here we go people, I love nothing more than making a lovely healthy vegetable not that anymore by pairing it up with a creamy delicious hunk of French delight. The delicious flavours of the cauliflower work so incredibly well with the cheese and this is a lovely creamy bowl of goodness
This meal creates a minimal amount of dirty dishes- just one pot, which means more time to indulge in the flavoursome delight that it really is. I have actually made it a few times while camping on a small single burner gas cooker. I can’t think of anything nicer than sipping on a warm cup of this while watching a shooting star pass by the celestial body that is our Moon.
ppy to sit in your refrigerator for maximum 5 days.
Heat oil in a large saucepan over a medium heat and add garlic and onion. Sauté until tender but not quite browned.
Add the cauliflower and get it all mixed up and give it a good stir.
Next add the vegetable stock, salt and pepper to taste, and bring to a simmer.
Once the pot of goodness is simmering reduce the heat slightly and cook for roughly 30 minutes or until the cauliflower is tender and cooked through.
Remove the pot from the heat and blend with a stick blender (or any blending implement you have) until smooth and creamy.
Add the coconut cream (which really gives it an extra kick of flavour) and drop thr camembert cubes into the soup.
Place the pot back on the heat for 5 minutes or until the camembert has melted.
Top with chopped chives and share with all your loved ones. Any leftover soup will be more than happy to sit in your refrigerator for maximum 5 days.