Creamy Potato Cauliflower Soup
Creamy Potato Cauliflower Soup is an easy and delicious warming dinner. It's made with a creamy cauliflower base and loaded with chunky potatoes. Top your bowl with vegan bacon bits, chopped green onions, and vegan cheese shreds for a loaded potato soup.
Servings: 4 servings
Ingredients
For the almonds
- ½ cup blanched almonds soaked (see notes for substitutions)
- 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 ½ cups non-dairy milk divided (plus more to thin if needed)
- 4 Tablespoons nutritional yeast
- 1 Tablespoon fresh lemon juice
- 1 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
- vegan bacon bits
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 and 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.
Notes
Almonds: These can be replaced with cashews or sunflower seeds.
For a nut-free version: Replace the almonds with ½ cup of non-dairy milk or coconut milk. It can be added in step 3.
Nutrition
Serving: 1bowl | Calories: 362kcal | Carbohydrates: 55g | Protein: 14g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Sodium: 173mg | Fiber: 10g | Sugar: 12g
