CHEESY VEGAN CAULIFLOWER POTATO SOUP

This mushy veggie lover cauliflower potato soup is smooth, filling and overflowing with flavor. It's additionally without gluten, Whole30 affirmed and requires only 1 hour and 10 fixings.

The formula for this soup is really straightforward and calls for 10 fixings and around 60 minutes.

Plain old cauliflower soup didn't sound that engaging so I chose to zest it up a bit. To begin with, I simmered the cauliflower, alongside potatoes, a globule of garlic, some hacked onion and a couple of sprigs of rosemary.

At that point I cooked everything in some veggie stock for considerably more flavor, mixed the soup to smooth flawlessness and included nourishing yeast for that vegetarian cheddar enhance we as a whole know and love.

The soup is rich, velvety, filling, flavourful and ideal for heating up on virus winter nights. I'm nearly finished with the primary bunch and I'm really anticipating adding it to my soup and bean stew pivot.

Turns out cauliflower can be scrumptious AF when it needs to be.

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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

1. Preheat oven to 425F, grease a roasting pan or line a baking sheet with parchment paper and set aside
2. 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
3. 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
4. Bake for about 30 minutes until the veggies are tender and starting to brown and the garlic is soft
5. Allow the garlic to cool for a few minutes, then use a fork or your fingertips to squeeze the softened garlic from the skin
6. Optional: reserve ½ cup of roasted veggies for topping the soup
7. Add remaining olive oil to a large saucepan and saute remaining onion until tender, about 3 minutes
8. Add roasted cauliflower, potatoes, onions, rosemary leaves and garlic to the pot, along with veggie stock, stir and bring to a boil
9. Reduce the heat, cover and allow to simmer for 10 - 15 minutes until veggies are tender
10. 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
11. Return the pureed soup to the pot then whisk in the nutritional yeast and mustard
12. 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
13. Taste and adjust seasonings and continue to stir until heated through
14. Serve with chives and reserved roasted veggies

For more detail : bit.ly/2vTLcMF

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