Creamy , dreamy , and plant - establish ! plunge into our Pesto & Cauliflower Soup Cob Loaves have Barilla Vegan Basil Pesto .

Ingredients

3 tbsp olive oil

1 Allium cepa , delicately chopped

1 intermediate Brassica oleracea botrytis ( 600 - 700 g ) , broken into floret

Bread bowls filled with soup, garnished with fresh herbs, surrounded by croutons on a wooden platter. Pesto jar and fresh greens are in the background on a kitchen counter

1 tsp salt flakes

¼ tsp ground bootleg pepper

1L veg stock

Barilla Vegan Pesto jar on a kitchen counter with herbs and utensils in the background

1 cup cashews ( 130 g ) , souse in stewing piddle for 10 minutes and drain

6 whitened round ill-humoured rolls

4 tbspBarilla Vegan Basil Pesto

A bowl of creamy soup served in a bread bowl, garnished with a dollop of pesto and basil leaves, with some fresh basil in the background

⅓ cupful fresh basil leaves , to garnish

Method

STEP 1 : Using a large can with abstruse side ( and a fitted lid ) , heat the olive oil on intermediate rut . Sauté the onion for 3 - 4 minutes until semitransparent .

STEP 2 : supply in the cauliflower florets , salt , pepper , veg ancestry and intoxicate Anacardium occidentale nuts . Cover and simmer for 15 moment .

STEP 3 : Preheat the oven to 180 ° carbon convection/200 ° C lover - force and trace a tray with baking paper .

STEP 4 : While the soup simmer , meter to turn the cob loaf of bread into edible bowls . Trim the tops of the loaf and hollow out out the centers , get out a 1 cm boundary line .

STEP 5 : direct the backside , tops and centers onto the lined tray and lightly sweep or spray them with fudge oil .

STEP 6 : Bake for 10 minutes or until crisp and golden brown .

STEP 7 : Remove the cauliflower soup from the heat and practice a stick blender to blend until unruffled .

STEP 8 : Ladle the cauliflower soup into the filbert trough .

STEP 9 : Top each cob soup with a spoonful of theBarilla Vegan Basil Pesto . Garnish with fresh Basil the Great leaf .

STEP 10 : Serve and savour !