2 onions
2 clove of garlic
2 tablespoon(s) olive oil
1 teaspoon(s) thyme, fresh
1 kilo potatoes
1 1/2 liter water
1 vegetable bouillon cube
1 bay leaf
500 g cauliflower
2 spring onions
400 g soy milk
hazelnut pesto


1.Preheat oven to 200* C (390* F) Fan.
2.Finely chop the onions and garlic.
3.In a pot, heat 1 tablespoon of olive oil and sauté the onion, garlic and thyme for 3-4 minutes, until golden.
4.Peel the potatoes and cut them into uneven pieces. The smaller the pieces, the faster they will boil. Add the potatoes to the pot and sauté for 2-3 minutes.
5.Add the water, bouillon cube, bay leaf and pepper. Cover pot with lid and simmer for 30-35 minutes.
6.In the meantime, chop the cauliflower into small florets. Transfer to a bowl and add the remaining olive oil. Season with salt and pepper and toss to coa
7.Transfer florets to a baking pan and roast for 30 minutes, until golden.
8.When ready, remove from oven and add to pot with potatoes. Simmer for 5-8 minutes, until the vegetables soften.
9.Remove pot from heat, finely chop the white part of the fresh onions and add to the pot.
10.Remove the bay leaf and beat with an immersion blender while gradually adding the soy milk. The soup will be ready when it is completely silky smooth. If it is too thick, add a little more soy milk.
11.Season to taste and serve with hazelnut pesto and finely chopped spring onions (the green part).

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