Hello everybody, it is John, welcome to our recipe page. Today, I will show you a way to make a special dish, vegan cheesy roast cauliflower soup. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Vegan cheesy roast cauliflower soup is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. They’re fine and they look fantastic. Vegan cheesy roast cauliflower soup is something which I’ve loved my whole life.
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To begin with this recipe, we must prepare a few components. You can have vegan cheesy roast cauliflower soup using 22 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Vegan cheesy roast cauliflower soup:
- Take 1 cauliflower
- Take 4 garlic cloves
- Get 4 large white potatoes
- Get 1 yellow onion
- Prepare 300 ml soy milk
- Prepare 1/2 cup nutritional yeast
- Prepare 2 tbs smoked paprika
- Get 2 tsp dried basil
- Make ready 2 tsp dried oregano
- Prepare 70 ml olive oil
- Take 5 stalks asparagus
- Make ready 1/2 cup chopped spring onion
- Make ready 1/2 tsp citric acid powder
- Take 1 tsp indian black salt
- Prepare 4 slices bread
- Make ready 1 tbs fresh chopped basil
- Take 1 ltr vegan chicken stock
- Get 1 tbs white pepper
- Take 1 tbs salt
- Get 1 tbs chopped dill
- Prepare 1 leek
- Take 1 1/2 cups soaked raw cashews
This recipe for creamy, roasted & vegan cauliflower soup is full of flavor and made with fabulous herbs & spices. This cauliflower soup is going to become a staple in your kitchen. Best vegan cauliflower cashew soup recipe ever! I present to you the best vegan cheesy cauliflower cashew soup recipe ever!
Instructions to make Vegan cheesy roast cauliflower soup:
- 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.
Extra creamy, silky and dreamy, made with cashews, potatoes and nutritional yeast, gluten free + you don't even need to roast anything. Whole roasted cauliflower, a great vegan alternative for the holidays, special occasions or everyday cooking. It's a delicious side or main dish. Accompanied by irresistible cheesy, crunchy croûtons. Ladle the soup into bowls and scatter with the hot cheesy croûtons.
So that’s going to wrap this up for this exceptional food vegan cheesy roast cauliflower soup recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!