So yes.
It is indeed soup saison.
And since we have no real choice in the matter, we might as well get souper excited about the whole situation.
You know, go with the flowww.
Even though this soup is vegan aka no butter or cream it is indeed thick + creamy! Thanks to yukon golds.
We get a flavor boost from roasted cauliflower and sweet Honeycrisp apple, plus sautéed shallots and herbaceous dried thyme!
Cheezy nutritional yeast adds an extra savory kick to the whole equation.
Add a generous squeeze of zesty fresh lemon juice + freshly cracked pepper and sea salt to bring out all those lovely fall flavors.
Blend blend blend then serve!
Large spoons and larger bowls are welcome.
P.S. If you want a sweeter soup, simply roast then blend in more apple! Just add a bit more liquid if necessary.
P.P.S. Seriously don’t skimp on the salt & peppa.
P.P.P.S. Roast a little extra cauliflower and apple to make a killer garnish. The added flavor and texture is prime let me tell you!
P.P.P.P.S. And yep, just like all soups, stews, chilis, etc. the flavor gets 1934x better the next day. Patience is a virtue!
Vegan Roasted Cauliflower, Apple & Potato Soup
Ingredients
- 3 cups medium-small cauliflower florets
- 3 tablespoons extra virgin olive oil, divided
- 3/4 cup diced Honeycrisp apple (about 1 medium-small apple)
- 3/4 cup diced shallot (about 2 medium shallots)
- 3/4 teaspoon dried thyme
- 4 cups low-sodium vegetable broth
- 3 cups diced yukon gold potatoes (2 medium-large potatoes)
- 1 to 2 tablespoons nutritional yeast
- 2 tablespoons fresh lemon juice
- Sea salt, to taste
- Freshly cracked black pepper, to taste
Instructions
- Heat oven to 425.
- Toss the cauliflower with 2 tablespoons of olive oil (or enough to lightly coat) on a large parchment lined rimmed metal baking sheet.
- Roast for 20 minutes, then flip and carefully fold in the diced apple, adding more oil if necessary.
- Roast another 20 minutes, or until the cauliflower and apple are tender and golden.
- Meanwhile, add the remaining 1 tablespoon of oil to a medium-large pot over medium heat.
- Add the shallot, then reduce the heat to medium low, cooking for 15 minutes, or until very soft, stirring occasionally.
- Add the dried thyme then cook 1 more minute.
- Add the vegetable broth then cover and bring to a boil.
- Carefully add the diced potatoes to the boiling broth, then cover and cook 10 to 15 minutes, or until completely tender.
- Add the roasted cauliflower and apple to the pot, along with the nutritional yeast and lemon juice.
- Blend with a hand blender until smooth.
- Season with salt and pepper to taste.