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Before you jump to Vegan cheesy roast cauliflower soup recipe, you may want to read this short interesting healthy tips about Treats that offer You Energy.

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We hope you got insight from reading it, now let’s go back to vegan cheesy roast cauliflower soup recipe. You can have 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. Provide cauliflower
2. Prepare garlic cloves
3. Use large white potatoes
4. Get yellow onion
5. Provide soy milk
6. Use nutritional yeast
7. You need smoked paprika
8. You need dried basil
9. Use dried oregano
10. Take olive oil
11. Take asparagus
12. Provide chopped spring onion
13. You need citric acid powder
14. Get indian black salt
15. You need bread
16. Get fresh chopped basil
17. Provide vegan chicken stock
18. Take white pepper
19. Prepare salt
20. Use chopped dill
21. Prepare leek
22. Get 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.

It adds a lot of flavour and texture and make the whole house smell divine. And let's be real, non-roasted cauliflower smells like farts so the roasted version in my. For the cauliflower soup, heat the oil in a deep, heavy-based pan over a medium heat. To serve, divide the cauliflower soup equally among four serving bowls. Serve with crusty bread and butter.

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