Hello, I’m Marie. Today, we’re going to prepare vegan cheesy roast cauliflower soup recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I will make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.

Vegan cheesy roast cauliflower soup Recipe

Vegan cheesy roast cauliflower soup is one of the most favored of current trending foods on earth. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions every day. Vegan cheesy roast cauliflower soup is something which I have loved my whole life. They are nice and they look wonderful.

To be with this particular recipe, we have to first prepare a few components. You can cook vegan cheesy roast cauliflower soup using 22 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Vegan cheesy roast cauliflower soup:

1. Prepare 1 cauliflower
2. Make ready 4 garlic cloves
3. Take 4 large white potatoes
4. Prepare 1 yellow onion
5. Get 300 ml soy milk
6. Take 1/2 cup nutritional yeast
7. Make ready 2 tbs smoked paprika
8. Take 2 tsp dried basil
9. Take 2 tsp dried oregano
10. Prepare 70 ml olive oil
11. Get 5 stalks asparagus
12. Make ready 1/2 cup chopped spring onion
13. Get 1/2 tsp citric acid powder
14. Get 1 tsp indian black salt
15. Prepare 4 slices bread
16. Take 1 tbs fresh chopped basil
17. Get 1 ltr vegan chicken stock
18. Make ready 1 tbs white pepper
19. Get 1 tbs salt
20. Prepare 1 tbs chopped dill
21. Prepare 1 leek
22. Get 1 1/2 cups soaked raw cashews

Instructions to make Vegan cheesy roast cauliflower soup:

1. Chop 2 potatoes into small cubes. Cube the whole cauliflower.
2. 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.
3. Chop leek into slices. Chop the onion, asparagus, garlic and remaining potatoes into very small cubes.
4. 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.
5. 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.
6. 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.
7. Add blended mixture to the pot of chicken stock. Stir to combine. Let cook for 20 minutes, stirring occasionally.
8. 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.
9. Place the tray of bread in the oven. Remove when all pieces are golden brown.
10. Remove the potatoes from the oven.
11. Add soup to a bowl and top with the baked potato, croutons, spring onions, dill and any salt and pepper to taste.

So that’s going to wrap this up for this distinctive dish vegan cheesy roast cauliflower soup recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Happy cooking.

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