Cauliflower Potato Soup

why make this recipe

Cauliflower Potato Soup is a cozy and comforting dish that brings warmth on chilly days. It’s creamy, flavorful, and packed with healthy ingredients. This soup is perfect for lunch or dinner and can easily be made in large batches for meal prep. Plus, it’s a great way to sneak in some veggies!

how to make Cauliflower Potato Soup

Ingredients

• 1 large cauliflower (cut into florets)
• 1 yellow onion (diced)
• 1 carrot (sliced)
• 1 celery rib (sliced)
• 3 cloves garlic (grated)
• 1 inch ginger root (chopped)
• 3 golden potatoes (diced and rinsed)
• 3/4 cup raw cashews
• 1/2 bunch fresh thyme
• 2 bay leaves
• 7 cups water
• 4 Tbsp nutritional yeast
• 2-3 tsp onion powder
• 1/2 tsp turmeric (optional for color)
• 1 lemon (quartered for serving)
• Salt + Pepper to taste
• Crispy Bread Crumb Topping
• Scallions or onion chives
• Fresh dill (thyme or parsley)

Directions

1. Preheat a large heavy bottom soup pot over medium heat and sauté the onion, carrot, and celery in a light drizzle of olive oil (or water) until softened.
2. Push the aromatics to the side and drizzle a drop of olive oil in the center. Add the garlic and ginger and sauté just until fragrant.
3. Give everything a good toss then add the turmeric, onion powder, cauliflower florets, potatoes, cashews, thyme, and bay leaves.
4. Pour in the water and bring to a gentle boil. Stir in the nutritional yeast and a good pinch of sea salt. Partially cover the pot and cook for 15 to 20 minutes until the potatoes and cauliflower are soft.
5. Discard the bay leaves and thyme sprigs.
6. Carefully transfer the soup to a powerful blender. Blend on the hot liquid setting until silky smooth. If needed, work in batches.
7. Taste and adjust seasonings with salt, pepper, and a squeeze of lemon. Serve hot, garnished with crispy bread crumbs, scallions or chives, and your favorite fresh herbs.

how to serve Cauliflower Potato Soup

Serve the soup hot in bowls, topped with crispy bread crumbs and fresh herbs like dill or parsley. You can also add a squeeze of lemon for an extra burst of flavor. Pair it with crusty bread for a complete meal.

how to store Cauliflower Potato Soup

To store the soup, let it cool completely, then transfer it to an airtight container. It can be kept in the refrigerator for about 4-5 days. If you want to keep it longer, consider freezing the soup for up to 3 months. Make sure to leave some space in the container for expansion when freezing.

tips to make Cauliflower Potato Soup

• If you want a thicker soup, add less water.
• For a spicier kick, include a pinch of red pepper flakes.
• To keep it vegan, ensure your bread crumbs are also plant-based.
• Use homemade vegetable broth instead of water for a richer flavor.

variation

You can substitute the cauliflower with broccoli for a different taste. Additionally, you can add different vegetables like spinach or kale for added nutrition. If you prefer a smoky flavor, try adding a bit of smoked paprika.

FAQs

1. Can I make this soup ahead of time?
Yes, you can prepare the soup ahead of time and store it in the refrigerator or freezer.

2. Is there a nut-free version of this soup?
Absolutely! You can replace cashews with silken tofu or simply increase the potatoes for creaminess.

3. How can I thicken the soup?
You can thicken the soup by adding more potatoes or blending additional cooked veggies into the mix. Another option is to use a thickening agent like cornstarch mixed with water.