Vegan cheesy roast cauliflower soup. This vegan cauliflower macaroni and cheese is creamy, garlicy, and delicious. Roasting the cauliflower first adds flavor to this light, low-fat Also, I fancied up this cauliflower macaroni and cheese by topping it with panko and baking it until browned. I loved it and will probably always make it.
Whole roasted cauliflower, a great vegan alternative for the holidays, special occasions or everyday cooking. It’s a delicious side or main dish. This Creamy Roasted Cauliflower & Mushroom Soup is perfect in flavor! You can have Vegan cheesy roast cauliflower soup using 22 ingredients and 11 steps. Here is how you achieve it.
Ingredients of Vegan cheesy roast cauliflower soup
- It’s 1 of cauliflower.
- Prepare 4 of garlic cloves.
- You need 4 of large white potatoes.
- Prepare 1 of yellow onion.
- It’s 300 ml of soy milk.
- You need 1/2 cup of nutritional yeast.
- Prepare 2 tbs of smoked paprika.
- It’s 2 tsp of dried basil.
- You need 2 tsp of dried oregano.
- You need 70 ml of olive oil.
- You need 5 stalks of asparagus.
- It’s 1/2 cup of chopped spring onion.
- Prepare 1/2 tsp of citric acid powder.
- Prepare 1 tsp of indian black salt.
- Prepare 4 slices of bread.
- You need 1 tbs of fresh chopped basil.
- It’s 1 ltr of vegan chicken stock.
- It’s 1 tbs of white pepper.
- Prepare 1 tbs of salt.
- You need 1 tbs of chopped dill.
- It’s 1 of leek.
- It’s 1 1/2 cups of soaked raw cashews.
Overall, this soup is very easy to make and full of flavor. My favorite part about this soup is the ‘chunky’ texture. Instead of completely pureeing this soup, I pulsed it a few times to keep some of the veggies intact so that it’s. Roasting cauliflower brings out its nuttiness and enhances the flavors in this delicious, healthy soup.
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..
Note: Turmeric’s deep color can easily stain. To avoid a stain, quickly wash any area with which it has made contact with soap and water. Best vegan cauliflower soup recipe ever! Extra creamy and silky, made with cashews, potatoes and nutritional yeast. I may receive commissions for purchases made through those links at no additional cost to you.