Cheese and Cauliflower Soup
So we all love the classic dish of cauliflower cheese so why not make this dish into a comforting soup to warm us up in the cold winter months.
Cauliflower is an incredibly creamy vegetable already so it makes for the best dairy free soup that doesn't lack on creaminess.
The whole cauliflower is used in this soup so it is a no waste recipe, once all of the cauliflower is blended up no one would ever tell what stalks and leaves are in there plus this ensures none of that extra nutrients go in your food waste bin!
The roasted cauliflower paired with roasted garlic and a sharp vegan cheese are a match made in heaven.
This soup only takes an hour to make or you could even pop everything into a slow cooker for a completely fuss free and cheap week night winter dinner. This is my all time favorite vegan cauliflower soup recipe!
How to make cauliflower soup
Making cauliflower soup is super easy. You just need to chop up the cauliflower, roast in the oven with some onion and garlic until softened, then blend with vegetable stock, cheese and seasonings.
Cauliflower cheese soup ingredients and substitutes-
- Cauliflower- This recipe uses the whole cauliflower, leaves and stalks for a no waste recipe which also ensures that you don’t miss out on any of the nutrients that the usually discarded bits hold.
- Garlic- this recipe uses a whole bulb which may sound like a lot however when garlic is roasted its flavour mellows. By all means reduce the amount of garlic if you’re not as much of a garlic girl (or guy) as me!!
- Cashews- The cashew nuts are boiled in with the other ingredients to soften them and then once blended they make the soup creamy without adding any processed vegan cream. Think of cashews as a ‘whole food’ single cream.
- Vegan cheese- A strong cheese works well in this dish and make sure you get one that melts, we all know the reputation of vegan cheese! I used Applewood smoked cheese for a smoky added flavour however Vegan mature cathedral city would work.
Can you freeze cauliflower soup?
Yes- soup freezes beautifully. For best results freeze in a container with a lid that is smaller than your saucepan. To reheat add the frozen cube of soup to a sauce pan with the lid on and simmer on low heat until melted and heated through.
Vegan Roasted Cauliflower Cheese Soup
Ingredients
- 1 Whole cauliflower with leaves
- 1 Onion medium sized
- 1 Whole garlic bulb
- 1 L Vegetable stock
- 100 g Vegan cheese + 50g for topping
- 50 g Raw cashew nuts
Croutons
- 2 slices Stale bread
- Olive oil to coat
- Salt and pepper to taste
Instructions
- Preheat the oven to 200C.
- Chop up the whole cauliflower including the leaves and stalks and add to a large baking dish.
- Peel the onion and cut into four even sized pieces, take the top off of the whole garlic bulb and leave the skin on. Now add these to the tray nestled in between the cauliflower pieces.
- Coat everything in olive oil and generously season with salt and pepper.
- Bake this for 45 minutes
- Whilst baking you can prep your croutons by cutting the stale bread into even cubes and coating in oil, salt, pepper and smoked paprika.
- Once baked and the cauliflower is soft all the way through (test the thickest part on the tray) put the cauliflower pieces into a big sauce pan. You can save some pieces to garnish the soup if you wish.
- Add your croutons into the oven until golden. (should be less than 10 minutes be careful not to burn them)
- Squeeze out the cooked garlic from the skins and add that along with the onion and cashews in with the cauliflower.
- Pour the stock into the pan and bring to the boil. Once boiling simmer for 10 minutes.
- Now with a stick blender blend the soup to your preferred consistency.
- Now add the cheese, nutmeg, salt and pepper and simmer until the cheese is melted.
- Serve up in bowls topped with the croutons, a few bits of the baked cauliflower and a sprinkle of cheese, Enjoy!
Notes
Here are some more of the best vegan recipes!
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