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Digital Subscriptions > Simply Vegan > Apr 2019 > TAKE A BREAK FOR Lunch

TAKE A BREAK FOR Lunch

These nutritious dishes make the perfect midday meals

Creamy cauliflower soup

By Amy Lacey from CaliFlour Kitchen Serves 6 | Prep 20 mins | Cook 25 mins

INGREDIENTS

• a pinch of saffron

• 2 tbsp extra virgin olive oil, plus more for drizzling

• 1 onion, chopped

• 1 bulb of fennel, cored and sliced with fronds chopped

• 1 small head of caulilower, cut into bite-size pieces, core thinly sliced

• 480ml (16¼l oz) vegetable stock

• 240ml (8l oz) canned unsweetened coconut milk

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About Simply Vegan

Say hello to spring with our April issue – it's packed with quick and easy dishes to make in under 30 minutes, as well as delicious dairy-free treats for Mother's Day and Easter. We also bring you the best ethical spring fashion, advice on detoxing your beauty routine and an interview with campaigner and V-Bites founder Heather Mills. Fancy having a go at making your own plant-based cheese? Try out one of our totally doable, 1-hour recipes. Fancy indulging in some vegan junk food? We've rated the best places to grab fried 'chicken' waffles, pizza, burgers and more on a high-street near you. Also this issue: what to do when your loved ones eat meat; why seaweed is our superfood of the moment; PLUS win a two night break with vegan afternoon tea!