CHEESY VEGAN CAULIFLOWER POTATO SOUP
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
This cheesy vegan cauliflower potato soup is creamy, filling and deliciously satisfying. It's also gluten-free, Whole30 compliant and requires just 10 ingredients and 1 hour.
Recipe type: Soup, Appetizer, Lunch, Dinner
Cuisine: Vegan
Serves: 2 large bowls, 4 small bowls
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
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
Reduce the heat, cover and allow to simmer for 10 - 15 minutes until veggies are tender
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
Return the pureed soup to the pot then whisk in the nutritional yeast and mustard
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
Taste and adjust seasonings and continue to stir until heated through
Serve with chives and reserved roasted veggies