Cosy ‘Cheesy’ Cauliflower & Mustard Soup (vg,gf)

Nov 3, 2021

This ‘cheesy’ and ‘creamy’ soup will satisfy customers who want warmer bellies as well as toes, as they leave big coats and wooly hats at your door this November – without excluding those who are vegan and gluten-free.


Serves 2. 30 mins to prep and cook.

  • 2 leeks, finely sliced
  • 1 celery stick
  • 2 tbsp coconut oil
  • 1 small cauliflower, roughly chopped (including leaves)
  • leaves from 1 sprig of thyme
  • 700ml vegetable stock
  • 1 tbsp wholegrain mustard
  • 4 tbsp nutritional yeast flakes
  • 250ml tub Oatly Creamy Oat
  • 1 handful of coriander


  • Fry the leeks, celery and cauliflower leaves gently in 1 tbsp of coconut oil for 10 minutes until soft but not coloured
  • At the same time, fry the cauliflower in a separate pan with 1 tbsp of coconut oil, until charred
  • Put aside a handful of charred cauliflower for the topping. Then add the potato, garlic and thyme into the cauliflower pan. Fry for a few minutes
  • Tip the leeks, celery and leaves into the cauliflower pan. Add the stock. Simmer for 15 mins, until potatoes are tender
  • Take off the heat, allow to cool a little, then add the yeast flakes, mustard and Oatly creamy oat
  • Blitz with a blender. Serve with chopped charred cauliflower and a sprinkling of coriander on top.