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 note #1 for substitutions)
- 1 cup non-dairy milk
For the Soup
- 1 medium head of cauliflower chopped
- 1 medium onion chopped
- 3 large garlic cloves chopped
- 3-4 medium golden potatoes peeled and chopped into roughly 1 inch cubes
- 1 cup water plus 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
- Bring about 2-3 cups of water to a boil. Once boiling, remove it from the heat and add the almonds. Let them soak for 10-15 min while you chop the vegetables. Drain and rinse the softened almonds.
- Transfer the almonds and 1 cup of non-dairy milk to a blender. Blend until smooth, then set aside.
For The Soup
- Add the chopped onions, cauliflower, garlic, salt, ground mustard, parsley, and 1-2 tablespoons of 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 the blender with the already blended almonds. Blend until smooth.
- Pour the blended mixture back into your soup pot. Add the cubed potatoes, nutritional yeast, bay leaf, lemon juice, 1 cup of water, and the remaining 1 cup of non-dairy milk.
- Let simmer on low for 30-45 min, or until the potatoes are fork-tender. Stir frequently to keep the potatoes from sticking. Add more milk/water as needed to reach the desired consistency.
- Adjust the seasonings to taste.
- Serve Immediately with optional toppings.
Notes
- Almonds: These can be replaced with cashews or sunflower seeds. Or 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.
- For extra flavor, replace the water with veggie broth and adjust the salt to taste.
Nutrition
Serving: 1bowl | Calories: 362kcal | Carbohydrates: 55g | Protein: 14g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Sodium: 173mg | Fiber: 10g | Sugar: 12g
