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 nicely bring the flavors together.
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 I replace the almonds?
This question gets asked quite often, and the answer is YES! Simply replace the almonds with an extra ½ cup of non-dairy milk or canned coconut milk.
Enjoy this creamy potato soup with your favorite toppings
Each bowl of potato cauliflower soup can be customized making it a great family dinner.
My daughter likes hers topped with coconut bacon. While my husband and I go for a Loaded Potato Cauliflower Soup.
We top our bowls with a generous amount of fresh ground black pepper, coconut bacon and fresh green onions. It's also great with vegan cheese and sour cream.
It leaves us full and satisfied!
Coconut Bacon
Coconut bacon is a great vegan bacon alternative. It's made from dried, crispy coconut flakes for the perfect crunch. The coconut flakes are then coated in a smoky, salty, sweet "bacon flavoring" making them oh-so-irresistible and the perfect topper to this soup!
↑ This is the coconut bacon I use. It's delicious right out of the bag! I love the intense smoky flavor!
Looking for another tasty, filling soup? Check out my Hearty Potato Corn Chowder! It's super easy and another family favorite!
We'd love to hear from you!
If you make this soup, please 5 star rate it in the recipe card and tell us what you think in the comments below. Also, if you snap a photo be sure to share it with us! We love to see your creations! You can find us on Pinterest, Facebook and Instagram.
Creamy Potato Cauliflower Soup
Creamy potato cauliflower soup gets its creaminess from the cauliflower. It's blended to create the perfect base. And to keep the soup hearty and textured it's loaded with chunky potatoes.
Ingredients
For the almonds
- ½ 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 ½ cups non-dairy milk, divided (plus more to thin if needed)
- 4 Tablespoons nutritional yeast
- 1 Tablespoon fresh lemon juice
- 1 and ¼ teaspoon Himalayan pink salt, or to taste
- 1 teaspoon dried parsley
- ½ teaspoon ground mustard
- 1 bay leaf
Optional Toppings
- Fresh Ground Pepper
- Green Onions or Chives
- Coconut Bacon
Instructions
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 ½ 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 ½ 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.
ENJOY!
Notes
For a nut-free version– skip the almonds altogether and replace with ½ 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 bowlAmount Per Serving: Calories: 191
Lisa
I was looking for a way to use up some aging cauliflower and potatoes when I ran across this recipe. This was so transcendently good that I intend to make some variant of this on a regular basis. It tasted so rich I had to keep reminding myself that it doesn't contain cheese. Sure, nutritional yeast can get you there, but blending the cauliflower and almonds really gave it the perfect decadent texture without the decadent ingredients.
I blended soy milk with the almonds and mixed coconut milk with 1/2 cup of carrot juice for the soup. The coconut milk provided a nice, fatty base that I blame for the compulsive feeding frenzy that occurred upon serving.
I saw a comment above about wanting an instant pot version. However, if you have stove, this is probably a better way to go as it really doesn't take any longer to cook.
I served this with some crusty bread and asparagus cooked for 7 min in an air fryer with some cherry tomatoes added to the last minute. Super simply, easy mid-week meal that made my hungry eaters beg me to cook this on a regular basis.
Marlena Luna
Your slight changes sound wonderful. I'm glad the recipe was a hit!
Sonia King
Great soup to use up some cauliflower I grew. This soup was easy to make and tasted great! Only changes I made were adding celery to the base and peas & carrots w/ the potatoes to the soup. Delicious! Thank u.
MARY BONCHACK
HI,
i AM LEARNING TO USE AN INSTANT POT. HOW WOULD THIS RECIPE WORK IN AN INSTANT POT?
MARY
Where you get your protein
I’m actually finishing up a potato cauliflower soup recipe made for the Instant Pot. It should be posted early next week. If you sign up for our newsletter (at the bottom of this page) you’ll receive an email when it’s posted. In the meantime, you can follow the instructions of this recipe using the IP.
You’ll need to prepare the almonds first per the above directions.
Then, sauté the veggies in the Instant Pot using the saute feature.
Follow steps 2 and 3 for blending the veggies and adding the ingredients back to the inner pot.
To cook the soup, set the Instant Pot to high pressure using the "pressure cook" or "manual" setting for 4 minutes.
Allow the pressure to naturally release for 15 minutes, then release the remaining pressure with the steam release knob before opening the lid.
Continue with the remaining instructions.
Enjoy, Mary!
Kelly
This was really good. It took me a few bites to become accustomed to the texture of the cauliflower, since I’ve never used it in soup, but once I got over that, I really enjoyed it. Thanks so much for sharing the recipe.
,
Amy
Yum, this sounds super delicious. I'll be sure to give it a try soon.
J
Would almond butter have the same effect (it's ground almonds only)? If so, approximately how much? I'm guessing 2 tbsp. Thank you
Where you get your protein!
Hi J! Almond butter should yield similar results. I agree with starting at 2 Tablespoons. Enjoy!
Gina
Do you have to use nutritional yeast? If not what would be a good substitute?
Where you get your protein!
Hi Gina! You can substitute the nutritional yeast with vegan cheese shreds.
Deanna
I didn't quite understand the directions so I blended the almonds and then threw everything all together into the pot and used an inversion blender to blend it a bit after it the potatoes were soft. Also added celery into the mix. It was really tasty and will definitely make it again. Family loved it!
Where you get your protein!
I'm so glad you and your family loved the soup Deanna!! :)
Nancy
Can this be made in an instant pot??
Where you get your protein!
I haven’t tested this recipe in my instant pot yet, but I’m sure it would do just fine. If you would like to give it a try, I suggest sautéing the veggies in the IP until the cauliflower has softened for blending. If you have an immersion blender, add 1 cup of non-dairy milk plus the blended almonds to the IP. Using the immersion blender, blend until you have a creamy soup. Add the remaining ingredients to the IP. Seal the lid and press manual, set for 5 minutes at high pressure. Once cooking is completed, carefully quick release the pressure. Check the potatoes for doneness. If they're not fork tender, reseal the IP lid and let sit on warm for at least 5 minutes. If needed, add more liquid until desired consistency is achieved. I hope this helps if you decide to give it a try, Nancy!! I’d love to know how it turns out if you do!!
Nancy
Thank you for your quick response! I will let you know how it turns out!☺
Kelley
Thank you and perfect timing! You responded just as I hit that part of the prep. It's simmering on the stove now and smelling delicious. Based on my preliminary taste-tests, this will be going into regular rotation for my family too. Thanks!!
Kelley
After you lend the almonds, what do you do with them? At what point does it get added into the recipe?
Where you get your protein!
Hi Kelley! After blending the almonds, leave them in your blender. The veggies, 1/2 cup non-dairy milk and 1 cup of water are transferred to the blender where the almonds await.
John
I made this tonight..although I had to add a lot more liquid..when it boiled it shot up everywhere..I wonder if the liquid amounts are right...I added somemveggienstock too..very delicious soup
Katharine sullivan
I have used cashew cream in many such dishes, just know that you will have a sweeter flavour than if you use almonds.
Nilin
Would you suggest nutritional yeast flakes or nutritional yeast powder? Thanks
Where you get your protein!
Hi Nilin! I haven't had experience with nutritional yeast in powder form, so I would suggest using the flakes.
Maida Aviad
Sounds delicious. I never used almonds for a cream base before. Usually use cashews. Do you think it would work with either?
Where you get your protein!
Hi Maida! Yes, cashews should give the soup the same creaminess as the almonds. Let me know how it comes out!
Barb
What purpose does nutritional yeast serve in this recipie? Can it be substituted with anything else?
Thanks..
Where you get your protein!
Hi Barb! Nutritional Yeast is added to give the soup a "cheesy” flavor. If you have a preferred vegan cheese substitute you can replace it with that. Otherwise, you can probably omit the nutritional yeast altogether and still have a creamy delicious soup!
Susan
I just now saw it is added to the raw almonds, sorry! It looks so good, I will try soon!
Where you get your protein!
Enjoy! And let me know how it comes out!
Susan
The recipe call for 2 Tbs and 2 Cups of water, and I see where the 2 Tbs are added, but the instructions only show one additional cup added after that. Did I miss something?
Where you get your protein!
Hi Susan! I just revised the recipe to more clearly state where you add in the water. The first cup is added to the blender with the almonds, in step 2. The second cup of water is also added to the blender when you add the veggies & vegan milk, in step 5. Hope that helps!