You've heard me soapboxing about vegan creaminess. Usually, creamy texture is brought to us via delicious fatty vehicles such as cashews, tahini and coconut. Here, instead, is an almost fat-free method that might not pack the decadent punch of a cashew-based cream but gets you there all the same. You puree cauliflower with a few other veggies and lots of basil until silky smooth. This is a wonderful soup as a starter, but bulked up with pillowy gnocchi, white beans and wilted greens it becomes a meal unto itself.
(Serves 4)
2 tsp olive oil
3 cloves garlic, minced
1 small head cauliflower (about 450g), trimmed and cut into florets
4 cups vegetable stock
½ tsp dried thyme
½ tsp salt
Several pinches of freshly ground black pepper
1 tbsp arrowroot or organic cornstarch
1 cup loosely packed fresh basil leaves, plus extra for garnish
226g frozen gnocchi, partially thawed (leave on the counter for
30 minutes or so)
1 small bunch Swiss chard, stems discarded, leaves torn into bite–size pieces
1 (425g) can navy beans, rinsed and drained (1½ cups)
Toasted pine nuts, for garnish (optional)
Preheat a large saucepan over medium heat and add the oil. Saute the garlic in the oil for about 1 minute, taking care not to let it burn. Add the cauliflower, 3 cups of the stock, thyme, salt, and pepper. Cover the pot and bring to a boil, stirring every now and again and boiling for about 10 minutes, or until the cauliflower is tender.
In a measuring cup, vigorously mix together the remaining 1 cup of stock and the arrowroot until dissolved. Lower the heat a bit so that the soup is at a low boil. Mix in the broth and cook uncovered for 5 more minutes, stirring often, until slightly thickened. Add the basil leaves and remove from the heat. Use a hand blender to puree until smooth. If you don't have a hand blender, then use a blender or food processor to puree in batches, being careful to lift the lid once in a while to let steam escape. Taste for seasoning.
Return the soup to the stove over a medium heat and add the gnocchi; cover and let it cook for 3 minutes or so. Add the greens and beans and cook until they are completely wilted and the beans are heated through, about 5 more minutes. Be careful as you stir not to crush the gnocchi or beans. Serve garnished with extra basil and pine nuts, if you like.
• This recipe is taken from Isa Does It: Amazingly Easy, Wildly Delicious Vegan Recipes for Every Day of the Week by Isa Chandra Moskowitz, published by Sphere, price £20.
