The formula for this soup is quite straightforward and calls for 10 fixings and about 60 minutes. Plain old cauliflower soup didn't sound that engaging so I chose to flavor it up a bit. In the first place, I cooked the cauliflower, alongside potatoes, a bulb of garlic, some cleaved onion and a couple of sprigs of rosemary.
At that point I cooked everything in some veggie stock for significantly more flavor, mixed the soup to velvety flawlessness and included healthful yeast for that vegetarian cheese season we as a whole know and love.
On the off chance that you'd requested that I pick among cauliflower and broccoli, before this soup I'd have said broccoli. Cauliflower's simply consistently been bland and strangely upsetting to me and I will in general avoid it. Be that as it may, it appears that my peculiar need to try different things with nourishments I don't typically appreciate is at last satisfying.
The soup is rich, smooth, filling, flavourful and ideal for heating up on virus winter nights. I'm nearly finished with the primary bunch and I'm really anticipating adding it to my soup and bean stew turn.
Also try our recipe CAULIFLOWER TIKKA MASALA CURRY
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.
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
Read more our recipe : Fried Egg Grilled Cheese Sandwich
For more detail : https://bit.ly/2vTLcMF
0 Comments