This soup is, as advertised, a soup, but the presence of nutritional yeast and coconut milk team up to make it a cheesy, creamy, luscious treat that make it work like a vegan cheese sauce. Try serving it over pasta for a vegan mac & cheese: you’ll be surprised how good it is. Freeze the leftovers for an easy “cheese sauce” to add to any dish.
Tip: This is a rich soup. If you don’t want a thick soup, you can thin it with a little no-sodium vegetable broth.
Ingredients
- 1 head garlic
- 4 Tbsp. olive oil, divided
- 1 head cauliflower, chopped
- 1 small yellow onion, diced
- 1 carrot, peeled and diced
- 1 stalk celery, diced
- 2 tsp. smoked paprika (optional)
- ½ tsp. salt
- 4 cups low-sodium vegetable broth
- 1 (13.5 oz.) can unsweetened, low-fat coconut milk
- 2 Tbsp. nutritional yeast
Directions
- Preheat oven to 400ºF.
- Slice the top off the head of garlic, exposing the tip of every clove. Lightly drizzle with half a tablespoon of olive oil. Wrap the head in aluminum foil and roast until tender (30 minutes).
- While the garlic roasts, toss the cauliflower with 2 tablespoons of olive oil. Spread the cauliflower in a single layer on a baking sheet. Roast in the oven with the garlic until tender (15 minutes).
- While cauliflower and garlic roast, heat remaining olive oil in a large pot over medium-high heat. Add onions and cook until translucent (3-5 minutes).
- Add carrots and celery. Cook until celery starts to soften (2-3 minutes). Add paprika, if using, and salt. Add broth and bring to a boil.
- When the garlic and cauliflower are done, remove the garlic from the foil and squeeze out the individual cloves. Add cauliflower and garlic to the pot and return to a simmer. Cook until vegetables are soft (10-15 minutes).
- Puree cheese sauce using an immersion blender or in a regular blender working in small batches with the open vent hole covered loosely by a kitchen towel. Stir in coconut milk and nutritional yeast. Heat to desired temperature and serve hot.
Nutrition Facts
4 servings per container
Serving Size 647 g
| Amount per serving | ||
|---|---|---|
| Calories | 275 | |
| % Daily Value* | ||
| Total Fat 21g | 27% | |
| Saturated Fat 8g | 40% | |
| Trans Fat 0g | ||
| Polyunsaturated Fat 1.5g | ||
| Monounsaturated Fat 10g | ||
| Cholesterol 0mg | 0% | |
| Sodium 505mg | 22% | |
| Total Carbohydrate 19g | 7% | |
| Dietary Fiber 5.5g | 18% | |
| Total Sugars 6g | ||
| Includes 0g Added Sugars | 0% | |
| Sugar Alcohol 0g | ||
| Other Carbohydrate 8g | ||
| Protein 5g | ||
| Vitamin D 0mcg | 0% | |
| Calcium 81.4mg | 6% | |
| Iron 1mg | 6% | |
| Potassium 605mg | 15% | |
| Vitamin A 192.2mcg | 20% | |
| Vitamin C 75.9mg | 80% | |
| Vitamin E 2.2mg | 15% | |
| Vitamin K 36.1mcg | 30% | |
| Thiamin 1.6mg | 130% | |
| Riboflavin 1.3mg | 100% | |
| Niacin 7.4mg | 45% | |
| Vitamin B6 1.2mg | 70% | |
| Folate 93.9mcg | 23% | |
| Vitamin B12 2.2mcg | 90% | |
| Biotin 4.9mcg | 15% | |
| Chloride 4.4mg | 0% | |
| Pantothenate 1.1mg | 20% | |
| Phosphorus 106.3mg | 8% | |
| Iodine 0.4mcg | 0% | |
| Magnesium 31.6mg | 8% | |
| Zinc 0.8mg | 10% | |
| Selenium 2.2mcg | 4% | |
| Copper 0.1mg | 10% | |
| Manganese 0.4mg | 15% | |
| Chromium 0.1mcg | 0% | |
| Molybdenum 9.5mcg | 20% | |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Low Sodium Vegetable Broth (water, Organic Carrots, Organic Celery, Organic Onions, Organic Leeks, Organic Tomato Puree (organic Tomatoes, Sea Salt, Citric Acid), Organic Mushrooms, Organic Garlic, Organic Spices, Organic Sea Salt), Lite Coconut Milk (water, Coconut Milk, Guar Gum (a Natural Emulsifier)), Cauliflower, Onion, Carrots, Olive Oil, Celery, Garlic, Nutritional Yeast (inactive Dry Yeast, Niacin (b3), Thiamin Hydrochloride (b1), Riboflavin (b2), Pyridoxine Hydrochloride (b6)), Salt.
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