Creamy cauliflower soup with crispy coconut bacon. A simple recipe for a delicious and vegan soup made from cauliflower, potatoes and coconut milk. Yeast flakes provide the "cheesy" flavor in the soup. The extra creamy cauliflower soup is perfect for the cold season and is best served with crispy coconut bacon.
Preheat oven to 200 degrees. Line a baking sheet with parchment paper.
Mix the cauliflower with oil and salt and spread on the baking sheet. Bake in the oven for about 30 minutes until the cauliflower is lightly roasted. Then remove from the oven and set aside.
Heat oil in a pot. Add the onion and garlic and sauté until the onion is translucent. Peel and dice the potatoes and add to the pot. Fry for another 5 minutes. Deglaze with coconut milk and vegetable stock. Add cauliflower from the oven. Leave a portion to garnish and set aside. Add lemon juice and spices and simmer gently for about 20 minutes.
Then carefully puree finely in a blender and season to taste. Optionally add yeast flakes.
Pour the soup into bowls. Serve with roasted cauliflower, spring onions, and coconut bacon.
Mix all ingredients well in a bowl and let the coconut chips soak in the marinade. In the meantime, preheat the oven to 180 degrees top and bottom heat and line a baking sheet with baking paper.
As soon as the oven is warm, spread the coconut chips on the baking sheet and bake for about 15 minutes until crispy. Turn once after about 8 minutes of baking time.
Alternatively, use 3 tbsp vegan butter and more vegetable stock.