Advertise

Cheesy Vegan Cauliflower Potato Soup

Welcome to Our website Oncoson.Com Quickly browse thousands of our professionally tested recipes for any and every occasion. Please find and share everyday cooking inspiration on Our food recipes website. All recipes was tested recipes to choose from, so you're sure to find the perfect dish.

 

 

DELICIOUS RECIPES

How To Make Delicious Food
This cheesy vegan cauliflower potato soup is creamy, filling and deliciously satisfying. It's also gluten-free, Whole30 compliant and requires just 10 ingredients and 1 hour.

This cheesy vegan cauliflower potato soup is creamy, filling and deliciously satisfying. It's also gluten-free, Whole30 compliant and requires just 10 ingredients and 1 hour.

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

  • Preheat oven to 425F, grease a roasting pan or line a baking sheet with parchment paper and set aside
  • 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
  • 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
  • Bake for about 30 minutes until the veggies are tender and starting to brown and the garlic is soft
  • Allow the garlic to cool for a few minutes, then use a fork or your fingertips to squeeze the softened garlic from the skin
  • Optional: reserve ½ cup of roasted veggies for topping the soup
  • Add remaining olive oil to a large saucepan and saute remaining onion until tender, about 3 minutes
  • Add roasted cauliflower, potatoes, onions, rosemary leaves and garlic to the pot, along with veggie stock, stir and bring to a boil
  • Reduce the heat, cover and allow to simmer for 10 - 15 minutes until veggies are tender
  • Allow the soup to cool slightly before blending in batches. Be sure not to fill your blender all the way to avoid accidents when processing the hot soup
  • Return the pureed soup to the pot then whisk in the nutritional yeast and mustard
  • Optional: At this point you can also thin the soup out using almond milk or water, if desired. I prefer my soup on the thick side so I left it as is
  • Taste and adjust seasonings and continue to stir until heated through
  • Serve with chives and reserved roasted veggies
Home Furniture Decor. Powered by Blogger.
Delicious Food | Popular Recipes
Advertise