Roasted Cauliflower Soup With Curried Cashew Cream Vegangluten Recipes

VEGAN ROASTED CAULIFLOWER SOUP

Steps:

• You can watch the video in the post for visual instructions.Soak cashews for a couple of hours or boil them for 15 minutes in water until they are soft.
• Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
• Cut the cauliflower into florets, spread them on a baking tray (optionally lined with parchment paper), and drizzle with 1 tablespoon oil and a little salt. Toss with your hands and roast the cauliflower in the oven for about 30-35 minutes until nicely browned and tender. Set aside a few cauliflower florets for garnish.
• In a blender, combine all ingredients (add the broth & milk in batches if necessary) and blend until completely smooth.
• Taste the soup and adjust seasonings. If you prefer a spicy soup, add some red pepper flakes!
• If the cauliflower soup is too thick (it does get thicker as it sits), add a little bit more broth or plant-based milk and blend again.
• Transfer it to a pot and heat it until it's warm. Also, taste it and add more spices, if desired.
• Garnish with fresh parsley and the reserved cauliflower florets. Enjoy!

ROASTED CAULIFLOWER SOUP WITH CURRIED CASHEW CREAM (VEGAN/GLUTEN

Steps:

• Preheat oven to 425.
• In large oiled baken pan, combine cauliflower, garlic, onion and potato.
• Drizzle with olive oil and season with salt and pepper to taste.
• Roast about 30 minutes or until tender and golden, stirring once about 1/2 way through.
• Transfer roasted veggies to a large pot, add broth and bring to a boil.
• Reduce heat to low and simmer for 10 minutes.
• Transfer soup to blender or food processor in batches and blend til smooth. Or use a handheld blender in the pot.
• Return soup to pot if necessary and stir in non-dairy milk. Season with salt and pepper to taste.
• Simmer 10 minutes longer.
• To serve: ladle into bowls, spoon a swirl of Curried Cashew Creme into the center of each bowl, then sprinkle with chives. Serve Hot.
• Cashew Creme.
• In a blender, process cashews to a fine powder. Add curry powder, salt and non-dairy milk and blend until smooth.

CURRIED CREAM OF CAULIFLOWER SOUP

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Toss cauliflower florets with vegetable oil and 1 teaspoon salt in a bowl; spread onto a baking sheet.
• Roast cauliflower in preheated oven until browned, about 25 minutes.
• Melt butter in a saucepan over medium high heat. Saute onions in hot butter until soft, about 5 minutes. Stir garlic into the onion and continue to cook until fragrant, about 2 minutes more; season with curry powder, cayenne pepper, and ground turmeric. Cook the seasoned onion mixture, stirring continually, for 5 minutes more.
• Stir roasted cauliflower with the onion mixture. Pour stock over the cauliflower mixture. Place a cover on the saucepan and bring the stock to a boil. Immediately remove the cover, reduce heat to low, and cook at a simmer until the liquid reduces slightly, about 10 minutes.
• Puree mixture in the saucepan with an immersion blender until mostly smooth. Stir cream into the soup; season with salt and pepper. Ladle soup into bowls and garnish with parsley.

CURRY ROASTED CAULIFLOWER SOUP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine cauliflower, olive oil, curry powder, and mustard seeds in a baking pan; toss to coat cauliflower.
• Bake in the preheated oven until cauliflower begins to brown, 35 to 40 minutes.
• Heat 2 tablespoons butter in a saucepan over medium heat; cook and stir onion until softened, 5 to 10 minutes. Add chicken broth and cauliflower to onion; bring to a boil. Reduce heat to low and simmer.
• Combine 3 tablespoons butter and flour in a small saucepan over medium-low heat; cook and stir until roux is thickened and slightly browned, about 5 minutes. Add milk to roux and continue cooking and stirring until thickened, 5 to 10 minutes. Stir roux into soup until smooth; season with salt and pepper.