Cauliflower and Potato Soup Vegan

Warm, comforting, and packed with flavor, this creamy Cauliflower and Potato Soup is a vegan delight that's perfect for chilly days. Made with a blend of tender cauliflower, hearty russet potatoes, and aromatic garlic and onion, this soup achieves its rich, velvety texture through plant-based milk and an optional boost of cheesy flavor from nutritional yeast. Infused with the smoky warmth of paprika and the earthy undertones of thyme, it's a simple one-pot recipe that comes together in just 45 minutes. Serve it with a sprinkle of fresh parsley for a pop of color and pair it with crusty bread or crackers for a satisfying, dairy-free, gluten-free meal. Whether you're looking for a wholesome lunch or an easy weeknight dinner, this vegan cauliflower potato soup offers a delicious, nutrient-packed option that's as cozy as it is nourishing.

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cauliflower head
• 3 medium-sized russet potatoes
• 1 medium-sized yellow onion
• 3 garlic cloves
• 2 tablespoons olive oil
• 5 cups vegetable broth
• 1 cup unsweetened plant-based milk (e.g., almond, oat, or soy)
• 3 tablespoons nutritional yeast
• 0.5 teaspoons smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 2 tablespoons chopped fresh parsley (optional, for garnish)

Directions

Step 1

1. Prepare the vegetables: Wash the cauliflower and cut it into florets. Peel the potatoes and chop them into 1-inch cubes. Dice the onion and mince the garlic cloves.

Step 2

2. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until softened and translucent.

Step 3

3. Add the minced garlic to the pot and cook for an additional 1-2 minutes, stirring frequently to prevent burning.

Step 4

4. Stir in the cauliflower florets and potato cubes, then sprinkle with smoked paprika, dried thyme, salt, and black pepper. Cook for 2 minutes to lightly coat the vegetables in the seasonings.

Step 5

5. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot with a lid, and let it simmer for 20-25 minutes until the cauliflower and potatoes are tender and fully cooked.

Step 6

6. Remove the pot from the heat and use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a countertop blender and puree, then return it to the pot.

Step 7

7. Stir in the plant-based milk and nutritional yeast. Taste the soup and adjust the seasoning with more salt or pepper, if needed.

Step 8

8. Reheat the soup over low heat for 2-3 minutes if necessary, but do not bring it back to a boil.

Step 9

9. Ladle the soup into bowls and garnish with chopped fresh parsley, if desired. Serve warm with bread or crackers on the side.

Nutrition Facts

Serving size	(2941.2g)

Amount per serving	% Daily Value*
Calories	1566.8

Total Fat 43.1g	0%
Saturated Fat 7.1g	0%
Polyunsaturated Fat 6.2g
Cholesterol 0mg	0%
Sodium 5485.6mg	0%
Total Carbohydrate 250.9g	0%
Dietary Fiber 50.8g	0%
Total Sugars 45.1g
Protein 64.8g	0%

Vitamin D 100.0IU	0%
Calcium 764.4mg	0%
Iron 18.2mg	0%
Potassium 7349.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.5%

Protein: 15.7%

Carbs: 60.8%