Completely dairy and gluten free, this hearty and comforting soup is delicious and satisfying, the perfect cold weather meal!
1 large head of cauliflower chopped into florets
5-6 diced small yellow potatoes
1 diced yellow onion
2-3 tbsp extra virgin olive oil
3-4 sprigs of fresh chopped rosemary
5-6 sprigs of fresh chopped thyme
4 cups of vegetable broth
1 cup plain non-dairy milk
¾ cup raw cashews
3 tbsp nutritional yeast
1 tbsp white or yellow miso
½ tsp garlic powder
½ tsp sea salt
¼ tsp black pepper
Top with fresh chives
Top with fresh chives, vegan parmesan or nutritional yeast for added cheesy flavor!
Start by preheating your oven to 425 degrees fahrenheit.
Then, to a lined baking sheet, add your cauliflower florets, diced yellow potatoes, diced yellow onion, fresh rosemary and fresh thyme.
Top with extra virgin olive oil, chopped rosemary, and thyme. Sprinkle sea salt and pepper over the top and stir until all of the vegetables are fully coated. Add more olive oil if needed.
Roast at 425 for 35-40 minutes, or until vegetables are golden brown.
Once vegetables are done roasting, remove from the oven and reserve ⅓ of the vegetables off to the side.
Using the other ⅔ of the vegetables, add to a medium sized pot along with vegetable broth, and raw cashews. Bring to a boil and let simmer for 10-15 minutes. Then, let cool for 15-20 minutes to make sure it is safe to blend.
Then, to a high speed blender add your vegetables, broth, and raw cashews along with non-dairy milk, nutritional yeast, white miso, garlic powder, sea salt and pepper. If your blender is not large enough to blend all of this at once, blend in batches.
Blend soup until smooth and creamy, adding more non-dairy milk if needed. Transfer to a pot to warm the soup backup and place the other ⅓ of the vegetables back in the oven for about 5 minutes to heat up for serving.
Once vegetables are warm and soup is hot, divide vegetable mixture amongst your desired number of bowls, top with hot soup and a sprinkle of fresh chopped chives. Serve and enjoy!