Appetizers,  Dairy Free,  Gluten Free,  Main Course,  Recipe,  Sides,  Vegan,  Vegetarian

Roasted Cauliflower & Broccoli “Cheddar” Soup (Vegan+GF)

Nothing says warm and home like a big steaming bowl of soup.


 

Start with a simple vegetable stock base, include some roasted veggies and fresh herbs, and then add something creamy and you’ve got yourself a great thing going.

Okay, now that I’ve gone and totally sounded like a soup commercial. Ugh, I know, I do that a lot don’t I? Someday I will hopefully be better at this whole writing thing. I can write long posts in my head but when I go to type them out I always draw a blank.

I can at least tell you that you need to make this soup. Oh, and did I mention that it is gluten-free and vegan! Like loaded baked potato soup, hold the potato. It is definitely one of my new faves. I’m guilty of being kind of obsessed with anything roasted. It just adds so much flavor!

I hope that all of you who are reading from below the equator can make this to warm up this month and the rest of you make it even though it’s not cold here in the Northern hem. It actually hasn’t gotten too hot here yet (except for a day or two this past week) and we are still enjoying a fire at night sometimes. I can’t decide whether I want it to cool down or stay warm because I hate being cold but I can’t wait for Autumn!

Roasted Cauliflower & Broccoli "Cheddar" Soup (Vegan+GF)

Every cold rainy day needs warm bowl of soup. This simple combination of ingredients brings a surprising amount of flavor!

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 - 8 servings

Ingredients

Soup:

  • 1 large head cauliflower cut into florets
  • 1 medium head broccoli cut into florets
  • 2 medium onions chopped
  • 1/2 head garlic minced
  • 8 cups vegetable stock
  • 1 cup full-fat coconut milk
  • 1/2 cup nutritional yeast
  • 2 tablespoons fresh thyme leaves roughly chopped
  • salt & pepper to taste

Optional Toppings:

  • shredded non-dairy cheese
  • coconut "bacon"

Instructions

  1. Preheat oven to 450 degrees F (230 C) and arrange broccoli and cauliflower on baking trays. Drizzle with olive oil and sprinkle with salt and pepper. Place in oven and roast for 25 - 30 minutes until very soft with golden edges.
  2. While veggies are roasting, in a large saucepan or shallow pot add onions and garlic and saute for about 5 minutes until translucent.
  3. Pour in 4 cups of vegetable stock and add thyme and half of the cauliflower and broccoli. Cover and simmer for around 20 minutes then remove from heat. Allow it to cool for about 5 minutes then pour into food processor or blender and pulse until very smooth. Return to pot and add remaining stock, rest of cauliflower, and broccoli, then bring to a boil. Reduce heat to low and add coconut milk and nutritional yeast. Simmer until thickened and add salt and pepper to taste.
  4. Serve hot with crumbled coconut "bacon" and a sprinkle of non-dairy "cheese"

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