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Cheesy Vegan Cauliflower Potato Soup

This cheesy vegan cauliflower potato soup is creamy, filling and deliciously satisfying. It's also gluten-free, Whole30 compliant and requires just 10 ingredients and 1 hour.

This cheesy vegan cauliflower potato soup is creamy, filling and deliciously satisfying. It's also gluten-free, Whole30 compliant and requires just 10 ingredients and 1 hour.

INGREDIENTS

  • 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
  • salt and pepper to taste
  • Optional:
  • almond milk to thin the soup if necessary
  • chives for garnish

INSTRUCTIONS

  • Preheat oven to 425F, grease a roasting pan or line a baking sheet with parchment paper and set aside
  • 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
  • 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
  • Bake for about 30 minutes until the veggies are tender and starting to brown and the garlic is soft
  • Allow the garlic to cool for a few minutes, then use a fork or your fingertips to squeeze the softened garlic from the skin
  • Optional: reserve ½ cup of roasted veggies for topping the soup
  • Add remaining olive oil to a large saucepan and saute remaining onion until tender, about 3 minutes
  • Add roasted cauliflower, potatoes, onions, rosemary leaves and garlic to the pot, along with veggie stock, stir and bring to a boil
  • Reduce the heat, cover and allow to simmer for 10 - 15 minutes until veggies are tender
  • Allow the soup to cool slightly before blending in batches. Be sure not to fill your blender all the way to avoid accidents when processing the hot soup
  • Return the pureed soup to the pot then whisk in the nutritional yeast and mustard
  • Optional: At this point you can also thin the soup out using almond milk or water, if desired. I prefer my soup on the thick side so I left it as is
  • Taste and adjust seasonings and continue to stir until heated through
  • Serve with chives and reserved roasted veggies

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