ats
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.
Soup season is out in full force here thanks to the awful weather we’ve been having. My easy pumpkin soup has been an absolute lifesaver recently and if it’s not helping me stay warm, my this vegan chili is.
But after alternating between the two for a few months, it’s time to branch out. Which is where this cheesy vegan cauliflower potato soup comes in.
CHEESY VEGAN CAULIFLOWER POTATO SOUP
PREP TIME
10 mins
COOK TIME
50 mins
TOTAL TIME
1 hour
INGREDIENTS
1 bulb of garlic
½ a head of cauliflower, broken up into smaller florets
2 potatoes, peeled and chopped
Soup season is out in full force here thanks to the awful weather we’ve been having. My easy pumpkin soup has been an absolute lifesaver recently and if it’s not helping me stay warm, my this vegan chili is.
But after alternating between the two for a few months, it’s time to branch out. Which is where this cheesy vegan cauliflower potato soup comes in.
CHEESY VEGAN CAULIFLOWER POTATO SOUP
PREP TIME
10 mins
COOK TIME
50 mins
TOTAL TIME
1 hour
INGREDIENTS
1 bulb of garlic
½ a head of cauliflower, broken up into smaller florets
2 potatoes, peeled and chopped
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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
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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
