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

The ingredients needed to prepare Vegan cheesy roast cauliflower soup:

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

Made with a hefty dose of fennel for bone density. This cheesy vegan roasted cauliflower will be a staple in your home during the chilly fall months. Roasted vegetables are a classic example of a dish I make frequently but rarely post about in their pure form Vegan macaroni and cheese, mashed potatoes or cheesy cheese-less sauce of any kind? Heat the butter in a large saucepan. Add the cauliflower, potato, stock, milk and seasoning.

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