Cheesy Roasted Cauliflower Soup

Serves 2

This, in my opinion, is one of the most delicious vegan cauliflower cheese soups. Simple to prepare but packed full of flavour with the most amazing creamy texture. It is also extremely nutritious. If you were ever a lover of cauliflower cheese, then this soup version will be something you adore. This would also make an amazing starter for a dinner party.

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INGREDIENTS

For the roasted cauliflower

300 g ( 10 oz ) cauliflower florets

1 teaspoon vegetable oil

Other ingredients

1 teaspoon vegetable oil

1 small onion, finely chopped

1 medium carrot, finely chopped

1 stick celery, finely chopped

1 clove garlic, minced

1 pinch salt

500 ml ( 10 fl oz ) vegetable stock, I use Kallo

1 teaspoon Dijon mustard

100 ml ( 4 fl oz ) soya milk

4 tablespoons nutritional yeast

1/4 teaspoon yeast extract such as Marmite, Vegemite or other

1/2 teaspoon ground coriander

splash Tabasco sauce or 1/2 teaspoon vinegar and 1/4 teaspoon chilli powder

1/2 teaspoon black pepper

1/4 teaspoon salt (or to taste)

METHOD

preheat the oven to 200 degrees Celsius ( 400 F ) Gas Mark 6.

Put the cauliflower in a bowl with the oil. Mix to be sure all the cauliflower is covered in oil and place in a baking tray. Cook in the oven for 20-25 minutes until soft and slightly charred.

Whilst the cauliflower is roasting, begin to prepare the rest of the ingredients.

In a frying pan, over a medium heat, add the oil and fry the onion, garlic, carrot and celery with a pinch of salt for 8-10 minutes or until the vegetables are soft and caramelised.

Once the cauliflower has roasted, place into a processor or blender with the fried vegetable mixture and then add all of the other ingredients.

Blend until smooth and creamy and then pass through a sieve back into a saucepan and heat through. Taste for seasoning and serve.

I like to serve with croutons, shop bought or home made.

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