Roasted Cauliflower, Potato, Red Pepper, and Garlic Soup (Partially blended)
I absolutely love the warmth of potato soup. given the many ways to prep cauliflower, roasting is my favorite. Given a choice between cooking with a tomato and a red pepper, I will choose a red pepper most days. Enjoy this hearty soup with as many toppings as you’d like to feed your body and nourish your soul.
Ingredients
Roasted Cauliflower:
1 Large Head Cauliflower or 1 whole Small Head Cauliflower
1 tsp paprika
1 tsp dried thyme
3 Garlic Cloves
1-2 Tbsp Oil
Soup:
1 Tbsp Vegan Butter (Miyoko’s Brand Preferred)
1 Onion Medium Chopped
1 Stalk Celery Finely Chopped
1.5 Red Pepper Small to Medium Sized Pieces
Roasted Cauliflower from Above
1 Large Russet Potato or 2-3 Medium/Small Yellow or Other Light Potato Variety
1.5 C Mushroom Broth
3 C Water
1 tsp Salt (adjust to taste)
1 tsp White or Yellow Miso Paste
1 tsp Garlic Powder
Black Pepper to taste
Toppings:
Tangy Walnut Sauce
Vegan Shredded Cheese
Bread Crumbs (GF)
Chopped Fresh Parsley
Sliced Green Onion
Directions
Roasted Cauliflower:
1 Heat Oven to 450F.
2 Portion Cauliflower into small to medium sized pieces.
3 Line a baking dish with parchment paper and pour Cauliflower and Garlic Cloves into the dish. Coat Cauliflower and Garlic with Oil, Salt, Paprika, and Thyme.
4 Place in the oven, covered by a metal baking sheet (aluminum foil works too) for 15 minutes.
5 Uncover after 15 minutes and roast for another 15-20 minutes until the Cauliflower has browned and can be easily pierced with a fork.
6 Remove from the oven or press cancel, release some of the heat, and let the Cauliflower set in the oven until ready to add to the soup.
Soup:
1 Heat Soup Pot and melt Vegan Butter on Medium Heat.
2 Add Onion, Celery, and Red Pepper to the pot. Sweat Veggies until Onion is translucent.
3 Add medium sized Chopped Potatoes to the pot (I like it chunky) and stir.
4 Cook for a couple of minutes and then add Mushroom Broth, Water, Roasted Cauliflower and Salt.
5 Continue cooking for 15 minutes.
6 After 15 minutes, turn the heat to low and ladle out half of the soup contents and a majority of the broth into a high speed blender with Miso Paste and Garlic Powder.
7 Blend until smooth and stir back into the pot. Soup should be thick with a nice orange color.
8 Dress soup with Tangy Walnut Sauce, Vegan Shredded Cheese, Bread Crumbs (GF), Fresh Parsley, and Green Onion.