Easiest Way to Make Perfect Vegan cheesy roast cauliflower soup

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Vegan cheesy roast cauliflower soup

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We hope you got benefit from reading it, now let’s go back to vegan cheesy roast cauliflower soup recipe. You can cook vegan cheesy roast cauliflower soup using 22 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to prepare Vegan cheesy roast cauliflower soup:

  1. Provide 1 of cauliflower.
  2. Provide 4 of garlic cloves.
  3. Provide 4 of large white potatoes.
  4. Provide 1 of yellow onion.
  5. Take 300 ml of soy milk.
  6. Use 1/2 cup of nutritional yeast.
  7. Take 2 tbs of smoked paprika.
  8. Use 2 tsp of dried basil.
  9. Use 2 tsp of dried oregano.
  10. Use 70 ml of olive oil.
  11. Use 5 stalks of asparagus.
  12. Use 1/2 cup of chopped spring onion.
  13. Take 1/2 tsp of citric acid powder.
  14. Provide 1 tsp of indian black salt.
  15. You need 4 slices of bread.
  16. Prepare 1 tbs of fresh chopped basil.
  17. Provide 1 ltr of vegan chicken stock.
  18. You need 1 tbs of white pepper.
  19. You need 1 tbs of salt.
  20. Prepare 1 tbs of chopped dill.
  21. Take 1 of leek.
  22. You need 1 1/2 cups of soaked raw cashews.
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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..
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Throw some onions, garlic and olive oil in the pot with some dried thyme and rosemary and sauté until the onions are softened. Then add in some chopped cauliflower (we used a whole large head of cauliflower) and vegetable stock and coconut milk and bring to the boil. Vegan Cauliflower Soup In a tall pot, over high heat, add potato, onion and garlic, salt, onion powder with coconut cream and bring to the boil Once boiling, turn heat down to medium heat and add cauliflower Top contents with water, just under the cauliflower (not submerged) Instructions. If desired, line a large, rimmed baking sheet with parchment paper for easy cleanup. Last night I made my Vegan Potato Leek Soup, and tonight we're having our new favorite, Roasted Vegan Cauliflower Soup.

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