Coconut, Squash and Cauliflower Soup*

• 1 large head of cauliflower broken into florets

• 1 large onion, finely chopped

• 1 large butternut squash peeled and chopped 

• 2 garlic cloves - minced

• Fresh thyme 

• 20g nutritional yeast 

• 1/2 teaspoon turmeric 

• 1 can of Coconut milk 

• 1 vegan stock cube dissolved in 250 ml water

• Coconut oil 

• Salt and pepper to season. 
  
  Toasted sunflower seeds to serve
  
  In a large pot heat 1 tablespoon of coconut oil and fry the squash, cauliflower, onions and garlic until the onions are translucent. Add the thyme, spices and nutritional yeast and stir to release the flavours. Pour in the stock and simmer for 25-30 minutes until all the vegetables are broken down.
  Using an immersion blender puree the mixture and stir in 1/2 tin of coconut milk.
  Season to taste and swirl another tablespoon of coconut milk and a sprinkle of toasted sunflower seeds.

*Thank you to Frontier Foods for Collaborating with me on this post. See their Instagram for more inspiration and shop the range in stores nationwide.