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CHEESY VEGAN CAULIFLOWER POTATO SOUP

Healthy recipes  offer you Cheesy Vegan Cauliflower Potato Soup, we hope you like it
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Course: Appetizer, dinner, Soup
Cuisine: American
Keyword: Cheesy Vegan Cauliflower Potato Soup
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 2

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