Creamy, Cheesy 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.


You’ll Need:


  • 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:


  1. Preheat oven to 425F, grease a roasting pan or line a baking sheet with parchment paper and set aside
  2. 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
  3. 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
  4. Get full recipe==>>exsloth.com

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