This cheesy vegan cauliflower potato soup is creamy, filling and bursting with flavour. It’s also gluten-free, Whole30 approved and requires just 1 hour and 10 ingredients.
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
Recipe Adapted From CHEESY VEGAN CAULIFLOWER POTATO SOUP @ exsloth.com