Vegan cheesy roast cauliflower soup. Find Deals on Vegan Soup in Boxed Meals on Amazon. Heat the oil in a large pot and add the garlic and onion. Cook over medium-high heat until golden brown.

Mix to be sure all the cauliflower is covered in oil and place in a baking tray. This cheesy vegan cauliflower potato soup is creamy, filling and bursting with flavour. Soup season is out in full force here thanks to the awful weather we've been having. You can cook Vegan cheesy roast cauliflower soup using 22 ingredients and 11 steps. Here is how you cook it.

Ingredients of Vegan cheesy roast cauliflower soup

Prepare 1 of cauliflower.
It's 4 of garlic cloves.
It's 4 of large white potatoes.
Prepare 1 of yellow onion.
You need 300 ml of soy milk.
Prepare 1/2 cup of nutritional yeast.
It's 2 tbs of smoked paprika.
It's 2 tsp of dried basil.
It's 2 tsp of dried oregano.
You need 70 ml of olive oil.
You need 5 stalks of asparagus.
You need 1/2 cup of chopped spring onion.
It's 1/2 tsp of citric acid powder.
You need 1 tsp of indian black salt.
You need 4 slices of bread.
Prepare 1 tbs of fresh chopped basil.
Prepare 1 ltr of vegan chicken stock.
Prepare 1 tbs of white pepper.
Prepare 1 tbs of salt.
Prepare 1 tbs of chopped dill.
Prepare 1 of leek.
It's 1 1/2 cups of soaked raw cashews.

Once the cauliflower has roasted, place into a processor or blender with the fried vegetable mixture and then add all of the other ingredients. People have even used cauliflower to make tater tots, tortillas, and "steaks" for vegan or vegetarian recipes. Cauliflower is also a common ingredient in dairy-free recipes like cream soup and "cheese." While these dishes are delicious, there's nothing like enjoying a simple dish of cheesy roasted cauliflower. The creamiest roasted cauliflower soup which is furthermore vegan?!

Vegan cheesy roast cauliflower soup instructions

Chop 2 potatoes into small cubes. Cube the whole cauliflower..
Add oil, paprika and chopped potatoes to an oven safe dish. Cook at 180°c for 40 minutes. At 20 minutes, shake the potatoes and continue cooking. Add the cauliflower to a separate tray and drizzle olive oil over cook for 30 minutes and add to stock pot just before blending..
Chop leek into slices. Chop the onion, asparagus, garlic and remaining potatoes into very small cubes..
Add chicken stock to a large pot on medium heat. Add chopped leek, onion, asparagus, garlic and potatoes. Stir occasionally and bring heat down if it boils over..
Chop bread into cubes, place them on a lined oven tray and sprinkle all the oregano and basil over the top. Drizzle the olive oil over the bread and set aside..
Add soaked cashews, nutritional yeast, salt, indian black salt, soy milk, fresh basil and some olive oil to a blender. Blend until smooth. Add extra soy milk if it doesnt blend smoothly..
Add blended mixture to the pot of chicken stock. Stir to combine. Let cook for 20 minutes, stirring occasionally..
With an electric stick blender, blend the soup. Be careful as the hot liquid can spray. Add your white pepper. Once fully blended, allow to cook for another 10 minutes, Stirring occasionally..
Place the tray of bread in the oven. Remove when all pieces are golden brown..
Remove the potatoes from the oven..
Add soup to a bowl and top with the baked potato, croutons, spring onions, dill and any salt and pepper to taste..

This flavorful soup is made with wholesome ingredients, all plant-based and gluten-free. The recipe is easy to make and perfect as weeknight dinner! It seems that soup is my latest obsession! How to Make the Best Creamy Vegan Cauliflower Soup: You'll start by sautéing all your veggies in a splash of veggie broth or water, build a lot of deep flavor with aromatics and herbs. Onions, carrots, celery, garlic, bay and thyme are my favorite flavor base but you can get creative here and use leeks, parsley root and oregano instead.