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Vegan cheesy roast cauliflower soup
Vegan cheesy roast cauliflower soup

Before you jump to Vegan cheesy roast cauliflower soup recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.

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The first change you can make is to pay more attention to what you purchase when you go to the grocery as it is likely that you are inclined to pick up many of the things without thinking. For example, in all likelihood you have never checked the box of your favorite cereal to see how much sugar it has. A great healthy substitute can be porridge oats which have been shown to be good for your heart and can give you good sustainable energy at the start of the day. Add fruits or spices to improve the flavor and now you have a breakfast that can become a normal part of your new healthy eating regimen.

As you can see, it’s easy to start incorporating healthy eating into your daily lifestyle.

We hope you got insight from reading it, now let’s go back to vegan cheesy roast cauliflower soup recipe. To cook vegan cheesy roast cauliflower soup you only need 22 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to cook Vegan cheesy roast cauliflower soup:
  1. Use 1 cauliflower
  2. You need 4 garlic cloves
  3. Use 4 large white potatoes
  4. Get 1 yellow onion
  5. Provide 300 ml soy milk
  6. Use 1/2 cup nutritional yeast
  7. Prepare 2 tbs smoked paprika
  8. Prepare 2 tsp dried basil
  9. You need 2 tsp dried oregano
  10. Provide 70 ml olive oil
  11. Prepare 5 stalks asparagus
  12. Provide 1/2 cup chopped spring onion
  13. Get 1/2 tsp citric acid powder
  14. Take 1 tsp indian black salt
  15. Take 4 slices bread
  16. Provide 1 tbs fresh chopped basil
  17. Provide 1 ltr vegan chicken stock
  18. Get 1 tbs white pepper
  19. Use 1 tbs salt
  20. Take 1 tbs chopped dill
  21. You need 1 leek
  22. Provide 1 1/2 cups soaked raw cashews
Steps 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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