Cheesy Vegan Cauliflower Potato Soup


The recipe for this soup is pretty simple and only calls for 10 ingredients and about an hour.

Plain old cauliflower soup didn’t sound that appealing so I decided to spice it up a bit. First, I roasted the cauliflower, along with potatoes, a bulb of garlic, some chopped onion and a few sprigs of rosemary.

Then I cooked everything in some veggie stock for even more flavour, blended the soup to creamy perfection and added nutritional yeast for that vegan cheese flavour we all know and love.



Cheesy Vegan Cauliflower Potato Soup

RECIPE BY: Giselle Rochford from exsloth.com
Source: exsloth.com

INGREDIENTS;
  • 1 bulb of garlic
  • ½ a head of cauliflower, broken up into smaller florets
  • 2 potatoes, peeled and chopped
  • 2 - 3 sprigs of rosemary
  • ⅓ cup chopped red onion
  • 2 - 3 tbsp olive oil
  • 2 cups veggie stock
  • 3 tbsp nutritional yeast
  • ½ tsp prepared mustard
  • salt and pepper to taste
Optional;
  • almond milk to thin the soup if necessary
  • chives for garnish

INSTRUCTIONS;
  1. Preheat oven to 425F, grease a roasting pan or line a baking sheet with parchment paper and set aside
  2. Peel and discard the outer leaves from the garlic, leaving the skin intact. Cut about ¼ - ½ inch from the top of the head of garlic, exposing the individual cloves
  3. Add the garlic, cauliflower florets, potatoes, rosemary and ½ the chopped onion to the roasting pan or baking sheet, season with salt and pepper and drizzle with 1 - 2 tbsp olive oil. Be sure to rub the oil into the garlic so the top is completely coated then cover the garlic with foil
  4. Bake for about 30 minutes until the veggies are tender and starting to brown and the garlic is soft
  5. Allow the garlic to cool for a few minutes, then use a fork or your fingertips to squeeze the softened garlic from the skin
  6. Optional: reserve ½ cup of roasted veggies for topping the soup

Read The Full Recipe in The Source (Thank You For The Source): exsloth.com
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