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Before you jump to Vegan cheesy roast cauliflower soup recipe, you may want to read this short interesting healthy tips about Here Are A Few Simple Reasons Why Eating Apples Is Good.
On TV plus in magazines absolutely everyone is telling you to eat an apple a day, even so, have you ever asked yourself why? You might know men and women that live by this and also request that their children live by this rule as well. You will even find that men and women in other country’s also stick to this simple rule and they don’t know why. In our research we have found out why you are told to eat an apple a day and we will be discussing that with you here.
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We hope you got insight 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 cook Vegan cheesy roast cauliflower soup:
- Use 1 cauliflower
- Take 4 garlic cloves
- Get 4 large white potatoes
- You need 1 yellow onion
- You need 300 ml soy milk
- Provide 1/2 cup nutritional yeast
- Provide 2 tbs smoked paprika
- Get 2 tsp dried basil
- Prepare 2 tsp dried oregano
- Take 70 ml olive oil
- Take 5 stalks asparagus
- Get 1/2 cup chopped spring onion
- You need 1/2 tsp citric acid powder
- Take 1 tsp indian black salt
- You need 4 slices bread
- Prepare 1 tbs fresh chopped basil
- Prepare 1 ltr vegan chicken stock
- Get 1 tbs white pepper
- Use 1 tbs salt
- You need 1 tbs chopped dill
- Use 1 leek
- Use 1 1/2 cups soaked raw cashews
Instructions to make Vegan cheesy roast cauliflower soup:
- Chop 2 potatoes into small cubes. Cube the whole cauliflower.
- 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.
- Chop leek into slices. Chop the onion, asparagus, garlic and remaining potatoes into very small cubes.
- 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.
- 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.
- 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.
- Add blended mixture to the pot of chicken stock. Stir to combine. Let cook for 20 minutes, stirring occasionally.
- 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.
- Place the tray of bread in the oven. Remove when all pieces are golden brown.
- Remove the potatoes from the oven.
- Add soup to a bowl and top with the baked potato, croutons, spring onions, dill and any salt and pepper to taste.
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