Vegan Roasted Cauliflower & Potato Soup / by Rosie Berger

cauliflower soup.jpg

Warm, a little spicy, vegan & tasty.  Winter dinners at their finest!

INGREDIENTS

For roasted veggies

1 Head of cauliflower, quartered

4 russet or yukon potatoes, halved and quartered

2 tbsp extra virgin olive oil

1 tsp salt

2 tsp pepper

2 tsp cumin

2 tbsp mustard

For soup base

1 red onion, chopped

2 cloves of garlic, chopped

1 tsp salt

2 tsp pepper

2 tsp cumin

2 tsp paprika

1 tsp turmeric

2 cartons of vegetable broth (1800ml)

METHOD

  1. Brush a cookie sheet with olive oil

  2. Place veggies, brush with mustard

  3. Sprinkle with spices, bake at 300 for one hour, or until tender and golden

  4. In the meantime (in a large pot) add olive oil, onion and spices. 

  5. Cook on low-medium until onions become fragrant, add garlic

  6. Cook for 10 more minute, careful not to brown garlic

  7. Add half the broth, turn up heat to boil for 15 minutes

  8. Once roasted veggies are ready, add them to broth

  9. Add second carton to broth and bring to a boil, cook for 15 minutes

  10. Remove from heat.  Using a hand blender, blend soup until smooth

  11. Return to heat, simmer for half an hour

  12. Serve with vegan cheddar, or if you’re a dairy eater a dollop of greek yoghurt and some aged cheddar.