Creamy potato cauliflower soup gets it’s creaminess from the cauliflower. It’s blended to create the perfect base. Then the soup is loaded with with chunky potatoes to keep it hearty and textured.
Cold, cloudy nights call for vegan soup! I love a good classic vegetable soup, or vegan noodle soup, but sometimes I want something a little heartier. Thats when I whip up a batch of Creamy Potato Cauliflower Soup.
The almonds and cauliflower give the soup a creamy base, while the onions, garlic, and seasonings bring the flavors together nicely.
It’s so delicious my daughter asks for it weekly. I’m starting to think it’s becoming her new obsession food, and I’m ok with that.
Can the almonds be replaced?
I get asked this question quite often and the answer is YES! Simply replace the almonds with an extra 1/2 cup of non-dairy milk or canned coconut milk.
Enjoy creamy potato cauliflower soup with your favorite toppings
Creamy Potato Cauliflower Soup makes a great family dinner because each bowl can be customized.
My daughter likes hers topped with coconut bacon. While my husband and I go for the Loaded Potato Cauliflower Soup.
We top our bowls with a generous amount of fresh ground black pepper, coconut bacon and fresh green onions. But it’s also great with vegan cheese and sour cream.
It leaves us full and satisfied!
Coconut bacon is a great vegan alternative. It’s actually made from coconut flakes. They are dried to create a crispy texture then coated in a smoky, salty, sweet, “bacony” flavor.
They make the perfect topper to this soup!
This is the coconut bacon I use. I love its intense smoky flavor.
We’d love to hear from you!
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Looking for another tasty, filling soup? Check out my Hearty Potato Corn Chowder! It’s super easy and another family favorite!
For the almonds
- 1/2 cup blanched almonds, soaked *(see note)
- 1 cup non-dairy milk
For the soup
- 3-4 medium golden potatoes, peeled and chopped into roughly 1 inch cubes
- 1 medium head of cauliflower, chopped
- 1 medium onion, chopped
- 3 large garlic cloves, chopped
- 1 cup water, plus 1-2 Tablespoons for sautéing
- 1 and 1/2 cups non-dairy milk, divided (plus more to thin if needed)
- 4 Tablespoons nutritional yeast
- 1 Tablespoon fresh lemon juice
- 1 and 1/4 teaspoon Himalayan pink salt, or to taste
- 1 teaspoon dried parsley
- 1/2 teaspoon ground mustard
- 1 bay leaf
- Fresh Ground Pepper
- Green Onions or Chives
- Coconut Bacon
for the almonds
- Boil about a cup of water for soaking. Once the water is boiling, turn off the heat and add the almonds.
- Let soak for 10-15 min while you chop your veggies.
- Drain and rinse the softened almonds.
- Transfer the almonds to a blender with 1 cup of non-dairy milk. Blend until smooth.
for the soup
- Add the chopped onions, cauliflower, garlic, salt, ground mustard, parsley and 1-2 Tbsp. water to a large soup pot or dutch oven. Place over medium heat. Cook until the cauliflower is tender, about 8-10 min. If needed, add more water to keep the veggies from sticking.
- Transfer the softened veggies along with 1/2 cup non-dairy milk to your blender, with the already blended almonds. Blend until smooth.
- Pour the blended soup back into your pot. Add the cubed potatoes, nutritional yeast, bay leaf, lemon juice, 1 cup water and 1 and 1/2 cup non-dairy milk.
- Let simmer on low for 30-45 min or until potatoes are fork soft. Stir frequently to keep the potatoes from sticking. Add more milk/water, if needed, for desired consistency.
- Adjust the seasonings to taste.
- Serve Immediately with optional toppings.
For a nut-free version– skip the almonds altogether and replace with 1/2 cup non-dairy milk or coconut milk. It can be added in step 3 along with the remaining non-dairy milk.
Nutrition Information:Yield: 4 bowls Serving Size: 1 bowl
Amount Per Serving: Calories: 191
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