This cheesy vegan cauliflower potato soup is creamy, filling and bursting with flavour. It’s also gluten-free, Whole30 approved and requires just 1 hour and 10 ingredients.

You’ll Need:

• 1 bulb of garlic
• ½ a head of cauliflower, broken up into smaller florets
• 2 potatoes, peeled and chopped
• 2 – 3 sprigs of rosemary
• ⅓ cup chopped red onion
• 2 – 3 tbsp olive oil
• 2 cups veggie stock
• 3 tbsp nutritional yeast
• ½ tsp prepared mustard
• salt and pepper to taste
• Optional:
• almond milk to thin the soup if necessary
• chives for garnish

Instructions:

1. Preheat oven to 425F, grease a roasting pan or line a baking sheet with parchment paper and set aside
2. Peel and discard the outer leaves from the garlic, leaving the skin intact. Cut about ¼ – ½ inch from the top of the head of garlic, exposing the individual cloves
3. Add the garlic, cauliflower florets, potatoes, rosemary and ½ the chopped onion to the roasting pan or baking sheet, season with salt and pepper and drizzle with 1 – 2 tbsp olive oil. Be sure to rub the oil into the garlic so the top is completely coated then cover the garlic with foil
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