1. Pre-heat oven to 180°C and line a large tray with baking paper.
  2. Spread cauliflower florets, onion, and whole garlic cloves over the tray.
  3. Drizzle with olive oil and season with salt and pepper.
  4. Bake for 40mins.
  5. In the last 15min of cooking, scatter over corn to brown too.
  6. Once veggies are golden add to a smoothie blender. (You may need to peel the garlic if not using a high powered blender).
  7. Add the remaining ingredients, vegetable stock, peanut butter, nutritional yeast, lime, ground cumin, paprika, chilli powder, ground coriander and season to taste.
  8. Blend until smooth and creamy.
  9. Pour soup into a large saucepan and bring to heat.
  10. If you feel the soup is too thick, add in some vegetable stock.
  11. Once hot, serve and garnish with fresh coriander, fresh or dried chilli, lime juice and corn chips.

Love Alex, Ballerina Bites. Xx
PS: Be sure to tag me @ballerina_bites on Instagram so I can see your recreations!