Vegan Roasted Cauliflower Cheese Soup
A super easy to make creamy roasted cauliflower cheese soup recipe perfect for a hug in a bowl on a cold winter night and completely dairy free. Perfect served up with some crusty bread for the ultimate hearty meal.
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
Blending - the cashew nuts will soften when boiled however they need to be blended with a high speed blender (700w or more) to ensure a lump free soup.
Croutons - feel free to use shop bought croutons if you don’t have any bread going out the day you make your soup.
Storage - the soup will store in the fridge for a few days or you can freeze for up to 3 months. This makes it a fab batch cook meal to pull out when you’re really not feeling like cooking but need a hug in a bowl for your dinner.