Vegan Cheezy Roasted Cauliflower Soup

Even though it’s spring, if you live in Toronto you’re almost very well aware that it’s still consistently below freezing here and definitely soup weather. I must be on a cheese kick lately as my Vegan Mac and Cheese and accompanying Cheezonaise sauce can attest. This delicious and super quick soup is warm and satisfying, yet does not leave one feeling heavy and bloated like traditional dairy cream soups.

Cheezy Cauliflower Soup

Not that I follow food trends, but cauliflower apparently is the new kale so why not try this delish cruciferous cousin to broccoli!

Cheezy Roasted Cauliflower Soup

Ingredients:

  • 1/2 head of cauliflower cut into florets
  • 1-2 tbsp. coconut oil
  • 1 large shallot, minced
  • 4 cups vegetable stock (or water with Herbamare added)
  • 1 cup unsweetened almond milk
  • 1/2 cup nutritional yeast
  • 2 tbsp. tahini
  • 1-2 tbsp. miso
  • 1/4 cup Daiya cheddar cheese
  • Optional: a few grates of fresh nutmeg

Make it:

  • Massage the cauliflower florets with coconut oil and roast in the oven at 375 degrees Fahrenheit for about 25-30 minutes until soft and starting to turn golden brown. You can do this the day before and store the cauliflower the next day.
  • Saute the shallot over medium heat in coconut oil until softened and translucent.
  • Add the cauliflower and saute for a few minutes more. Add the stock (or water + Herbamare), bring to a boil and simmer for about 8-10 minutes.
  • Remove from heat and blend cauliflower mixture with an immersion blender. Return pot back to low heat and whisk in almond milk, nutritional yeast, tahini and miso. Season with salt and pepper.
  • Ladle soup into individual bowls and sprinkle with Daiya cheddar and a few grates of nutmeg for garnish if desired.

 

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8 thoughts on “Vegan Cheezy Roasted Cauliflower Soup

    • truefoodlove says:

      Ha ha! Ever since I’ve discovered Daiya I’m excited to try it in dishes. I’m not a vegan but I do prefer more plant-based dishes whenever possible. I try to avoid cow’s dairy though, since I had an allergy as a kid and it tends to make my skin flare up.Thanks for visiting and commenting K! 🙂

  1. Maia says:

    Perfect timing since I have leftover cauliflower! Don’t have tahini or miso…any suggestions for substituitions?

    • truefoodlove says:

      Hmmm, that’s a great question! They’d be hard to substitute because a lot of flavours are stronger than miso and tahini. I’d try light gluten-free tamari (half the amount of the miso) and maybe cashew butter for the tahini? If you try it let me know how it goes! 🙂

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