Recipe: Delicious Vegan cheesy roast cauliflower soup

Vegan cheesy roast cauliflower soup. Roasted Cauliflower Soup - Vegan, Incredibly EasyJessiker Bakes. Best Roasted Cauliflower Soup recipe by THE COOKING GUY. Affordable ingredients are roasted and blended in this simple vegan roasted cauliflower soup recipe that delivers fantastic flavor in each bowl.

Roasting vegetables is literally my favourite winter past time. It adds a lot of flavour and texture and make the whole house smell divine. And let's be real, non-roasted cauliflower smells like farts so the roasted version in my. You can cook Vegan cheesy roast cauliflower soup using 22 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Vegan cheesy roast cauliflower soup

It's 1 of cauliflower.
Prepare 4 of garlic cloves.
Prepare 4 of large white potatoes.
You need 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.
Prepare 2 tsp of dried basil.
It's 2 tsp of dried oregano.
It's 70 ml of olive oil.
Prepare 5 stalks of asparagus.
You need 1/2 cup of chopped spring onion.
Prepare 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.
It's 1 tbs of salt.
It's 1 tbs of chopped dill.
You need 1 of leek.
It's 1 1/2 cups of 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!

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..

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.