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 this 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.
Creamy Potato Cauliflower Soup makes a great family dinner because each bowl can be customized
My daughter likes hers with a few green onions on top, but my husband and I go for the Loaded Potato Cauliflower Soup.
To load the soup we top our bowls with a generous amount of fresh ground black pepper, coconut bacon and green onions.
It leaves us full and satisfied!
Coconut bacon is actually made from coconut flakes. They are dried to create a crispy texture. Then the coconut flakes are 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.
Looking for another tasty soup? Check out my One-Pot Veggie and Wild Rice Soup! It’s full of flavor and another family favorite!
- 1/2 cup blanched almonds
- 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
- 1-2 Tablespoons plus 1 cup water, divided
- 1/2 cup plus 2 cups non-dairy milk, or non-dairy milk of choice (divided), plus more to thin
- 1 and 1/4 teaspoon Himalayan salt, or to taste
- 1/2 teaspoon ground mustard
- 1 teaspoon dried parsley, divided
- 4 Tablespoons nutritional yeast
- 1 bay leaf
- 1 Tablespoon fresh lemon juice
- 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 almonds. Remove their skins by pinching them between your fingers.
- 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 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 cup non-dairy milk. The potatoes will use the liquid to help thicken the soup.
- 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 with optional toppings.
Serving Size:1 bowl
Amount Per Serving: Calories: 191
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