Vegan Recipe | Cheesy Vegan Cauliflower Potato Soup

Cheesy Vegan Cauliflower Potato Soup

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

  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. etc
  5. etc

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