Vegan Creamy Cauliflower Garlic Soup
Vegan creamy cauliflower garlic soup
A yummy, thick and creamy soup that will warm up your heart.
- 1/2 head cauliflower cut into small floret
- 2 potatoes chopped
- 1 head garlic
- 1/2 red onion chopped
- 2 Tbsp olive oil
- 1/2 Tbsp dried rosemary
- 1 celery stalk chopped
- 3 cups vegetable broth
- 3 Tbsp nutritional yeast
- 1 Tbsp french mustard
- salt and pepper to taste
Preheat the oven at 200 degrees C.
Put the cut potatoes, onion and cauliflower in a large bowl and add the olive oil. Toss to coat and place on a single layer on a baking tray.
Sprinkle the rosemary over the veggies. Cut 1 cm of the top of the garlic bulb and rub the cut part in olive then place in foil and close loosely. Add the garlic on the oven tray and place the tray in the oven. Cook for 20 to 30 min or until veggies start getting brownish.
Add a little bit of olive oil in a large saucepan over medium heat and add the celery. Cook for 4/5 minutes or until celery soften.
Allow the garlic to cool down then squeeze it out of its skin. Add it and the other roasted vegetables (you can keep a few to add in the soup before serving) to the saucepan along with the vegetable stock. Depending on the size of your cauliflower and potatoes, you will probably don't use it all, just add as much as needed until veggies are covered in the saucepan.
Stir and bring to boil then simmer for 15 min. Blend the soup with a hand blender.
Once smooth and creamy add nutritional yeast, mustard and season to taste then whisk it together.