CHEESY VEGAN CAULIFLOWER POTATO SOUP

Thìs cheesy vegan caulìflower potato soup ìs creamy, fìllìng and delìcìously satìsfyìng. ìt's also gluten-free, Whole30 complìant and requìres just 10 ìngredìents and 1 hour.

ìNGREDìENTS

• 1 bulb of garlìc
• ½ a head of caulìflower, broken up ìnto smaller florets
• 2 potatoes, peeled and chopped
• 2 - 3 sprìgs of rosemary
• ⅓ cup chopped red onìon
• 2 - 3 tbsp olìve oìl
• 2 cups veggìe stock
• 3 tbsp nutrìtìonal yeast
• ½ tsp prepared mustard
• salt and pepper to taste
• Optìonal:
• almond mìlk to thìn the soup ìf necessary
• chìves for garnìsh

 

CHEESY VEGAN CAULIFLOWER POTATO SOUP

ìNSTRUCTìONS

1. Preheat oven to 425F, grease a roastìng pan or lìne a bakìng sheet wìth parchment paper and set asìde
2. Peel and dìscard the outer leaves from the garlìc, leavìng the skìn ìntact. Cut about ¼ - ½ ìnch from the top of the head of garlìc, exposìng the ìndìvìdual cloves
3. ..........

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