Thick and Creamy Roasted Cauliflower Soup

Roasting cauliflower is a game changer. Something magical happens when you add a little oil and some spices and roast this baby, something so good that the only time I have cauliflower steamed now is at my folk’s house. The nuttiness and bite from it is truly mind blowing and I love saving some little florets to top the soup with, they’re such a treat. There is little or no effort involved in making this warming soup and it freezes well too.


What you’ll need: (serves 4)

  • 600g cauliflower florets
  • 4 cloves of garlic, skin on
  • 1 medium white onion, finely diced
  • 2 tablespoons of coconut oil
  • 400ml vegetable stock
  • 1 can of coconut milk
  • 1 teaspoon of turmeric
  • 1 teaspoon of cumin
  • Salt to taste



  1. Preheat the oven to 200°c. make a little pouch with some tin foil and place the garlic cloves inside, covering it well but leaving air to circulate inside. Put the pouch on the top shelf of the oven and roast for about 30 minutes or until the garlic is soft inside it’s skin.
  2. Add the coconut oil to a baking tray and place in the oven until it has melted. Remove from the oven and add the cauliflower florets, tossing them gently to make sure they’re all well coated in the oil. Sprinkle over the spices and roast for about 30 minutes until the cauliflower is a golden brown colour.
  3. Meanwhile heat a little oil in a large pot and add the onion. Gently cook until translucent. Add the coconut milk and stir. When the cauliflower and garlic is ready squeeze the garlic from it’s skin and into the pot, add the cauliflower florets, keeping some florets for decoration. Stir well.
  4. Use a hand blender or a food processor to blend to a rich, smooth soup. Season to taste and serve up topped with the remaining florets.

Share and enjoy!

If you try this dish at home please take a photo of it and tag @thetinyvegankitchen on Instagram or@thetinyVK on Twitter I’d love to see them.

Tanya x


The Perfect Roast Potato

In my recipe for creamy mustard mash I talked of my love of the spud so I won’t go on about it too much here, only to say that I LOVE POTATOES!!!!! ‘Tis the season to be jolly and roasted potatoes with garlic and rosemary certainly make me happy. There are so many different recipes for roasting potatoes but I think why mess with something so perfect, leave it be. I simply add some garlic and rosemary and I use some sunflower oil for roasting and that’s it. No need for semolina or flour or anything else.

In order to create the perfect roastie though you must use the perfect potato. I love the maris piper. It crisps up perfectly on the outside and offers a creamy texture with a sweet flavour inside.

There are one or two tricks to helping your spud roast well.

  1. This is a tip I picked up from Nigella Lawson’s Christmas show a few years back and it makes so much sense. You should always try to cut the potato so that you have as many flat surfaces as possible. A flat surface will roast better than a round one. A large potato will give you three pieces, one of which will have two flat surfaces. See the pic below:IMG_1624
  2. Always par-boil the potatoes for about 10 -15 mins so that they are fluffly on the outside but still not cooked through. This way they’ll crispen up in the oven and hold their shape too.

What you’ll need: (serves 6-8)

  • 1kg of Maris Piper Potatoes, peeled, washed and cut to size
  • 3 to 4 stalks of rosemary
  • 6 cloves of garlic
  • salt and pepper to season
  • 4 tablespoons of sunflower oil


  1. Pre heat the oven to 220°C
  2. Add the oil to a baking tray and place in the oven.
  3. Add the potatoes and garlic to a pot, cover with water and par boil for about 10 mins, just until the outsides start to fluffen up.
  4. Remove the oven tray and if you have a gas stove you can place it on one of the rings to keep the oil hot. Carefully, spoon out the spuds onto the tray. When the tray is full use and oven glove to tilt the tray so that the oil falls into one corner. Carefully spoon the oil over the spuds.
  5. Return to the oven, season with a little salt and pepper, add the rosemary and cook for about 50 mins. During this time turn the potatoes and remove the garlic once it starts to brown, you don’t want it to burn, you want to be able to enjoy it.


When the potatoes have browned to your liking remove from the oven place them in your favourite dish and leave it on the table for serving along with your favourite vegan gravy.

Prep Time: 10 mins, Cooking time 50mins


Share and enjoy!

If you try this dish at home please take a photo of it and tag @thetinyvegankitchen on Instagram or @thetinyVK on Twitter I’d love to see them xTx

Irish Vegetable Soup with a Smoked Garlic Cashew Cream

There’s nothing like a bowl of hot, thick soup on a cold day, or evening for that matter. We’re really into the cold months now and although devouring a large bowl of this smooth and substantial soup is the best part, I also love the aroma that fills my house after I’ve made it. The addition of thyme and rosemary makes the place smell like Christmas, it’s so warming, especially after a trip to the park with Betty and Bo on a freezing cold day.


What You’ll Need: For the soup, serves 8 to 10

  • One large white onion, finely diced
  • 6 cloves of garlic, peeled and finely diced
  • 4 carrots, peeled and sliced
  • 2 leeks, well washed and cut into 0.5cms slices
  • 4 medium potatoes, peeled and diced
  • 1/2 celeriac, peeled and diced
  • 2 parsnips, peeled and diced
  • 100g of kale, well washed and removed from stalks
  • 4 sprigs of thyme, leaves removed
  • 3 sprigs of rosemary, leaves removed and finely chopped
  • 2 bay leaves
  • 2 litres of veg stock
  • 2 tablespoons of oil for frying
  • 1/2 teaspoon of freshly ground pepper
  • 1/2 teaspoon salt


  1. Add the oil to a large pot and heat over a low flame. Add in the onion, garlic and celeriac. Stir through and add the carrots. Cover with a lid and cook on a low heat until the onions become translucent, about 10mins.
  2. Add in the leeks, parsnips, potatoes and the herbs giving them a good stir. Then add the stock and simmer for another ten minutes.
  3. Stir the soup mix well before adding the kale. Return the lid and simmer for a further 10 to 15 minutes or until the potatoes have softened.
  4. Remove the bay leaves and using a hand blender blend until you have a smooth texture. Add some water if it’s too thick.
  5. Season with salt and pepper.

What you’ll need for the Cashew cream:

  • 1/2 cup of cashews soaked over night
  • one bulb of smoked garlic
  • unsweetened almond milk


  1. Preheat the oven to 160°. Cut the top off the bulb of garlic and place it on a tray in the oven.
  2. Place the soaked cashews in a high-powered blender and pulse. Slowly add the almond milk until you get a consistency like that of double cream.
  3. When the garlic has roasted, approx 20 mins, remove for the oven and allow to cool. Then, squeeze out the cloves. They should be very soft.
  4. Add one clove to the cashew mix still in the processor and pulse until smooth. Taste and continue to add to your liking. Depending on the garlic, two cloves is usually enough. You can you the rest of the cloves to make a garlic butter.

Prep Time: 40 mins    Cooking Time:40mins

Serve up the soup into your favourite soup bowl and pour three or four generous drops of the cashew cream on top. If you run a sharp knife around in a circle, cutting through the cream you’ll create a nice decoration for your soup. Top with some fresh parsley.

Share and enjoy!

If you try this dish at home please take a photo of it and tag @thetinyvegankitchen on Instagram or @thetinyVK on Twitter I’d love to see them xTx