CHEESY VEGÂN CÂULIFLOWER POTÂTO SOUP

CHEESY VEGÂN CÂULIFLOWER POTÂTO SOUP

CHEESY VEGÂN CÂULIFLOWER POTÂTO SOUP

This cheesy vegân câuliflower potâto soup is creâmy, filling ând deliciously sâtisfying. It's âlso gluten-free, Whole30 compliânt ând requires just 10 ingredients ând 1 hour.

Âuthor: GiselleR

INGREDIENTS

·         1 bulb of gârlic

·         ½ â heâd of câuliflower, broken up into smâller florets

·         2 potâtoes, peeled ând chopped

·         2 - 3 sprigs of rosemâry

·         ⅓ cup chopped red onion

·         2 - 3 tbsp olive oil

·         2 cups veggie stock

·         3 tbsp nutritionâl yeâst

·         ½ tsp prepâred mustârd

·         sâlt ând pepper to tâste

·         Optionâl:

·         âlmond milk to thin the soup if necessâry

·         chives for gârnish

INSTRUCTIONS

1.     Preheât oven to 425F, greâse â roâsting pân or line â bâking sheet with pârchment pâper ând set âside

2.     Peel ând discârd the outer leâves from the gârlic, leâving the skin intâct. Cut âbout ¼ - ½ inch from the top of the heâd of gârlic, exposing the individuâl cloves

3.     Âdd the gârlic, câuliflower florets, potâtoes, rosemâry ând ½ the chopped onion to the roâsting pân or bâking sheet, seâson with sâlt ând pepper ând drizzle with 1 - 2 tbsp olive oil. Be sure to rub the oil into the gârlic so the top is completely coâted then cover the gârlic with foil

4.     Bâke for âbout 30 minutes until the veggies âre tender ând stârting to brown ând the gârlic is soft

5.    visit  exsloth.com@CHEESY VEGÂN CÂULIFLOWER POTÂTO SOUP  for full recipe

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