Hi, I am Joana. Today, we’re going to prepare vegan cheesy roast cauliflower soup recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I am going to 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 is simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. Vegan cheesy roast cauliflower soup is something that I have loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we must 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. Take 1 cauliflower
2. Take 4 garlic cloves
3. Make ready 4 large white potatoes
4. Take 1 yellow onion
5. Prepare 300 ml soy milk
6. Make ready 1/2 cup nutritional yeast
7. Get 2 tbs smoked paprika
8. Prepare 2 tsp dried basil
9. Make ready 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. Take 1/2 tsp citric acid powder
14. Prepare 1 tsp indian black salt
15. Prepare 4 slices bread
16. Get 1 tbs fresh chopped basil
17. Prepare 1 ltr vegan chicken stock
18. Make ready 1 tbs white pepper
19. Take 1 tbs salt
20. Prepare 1 tbs chopped dill
21. Make ready 1 leek
22. Take 1 1/2 cups soaked raw cashews

Steps 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 sausage 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 it up for this exceptional dish vegan cheesy roast cauliflower soup recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Let’s cook!

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