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    Home » recipes » soup » blender soups » Comforting Potato Cauliflower Soup

    by Kathy Patalsky · updated: Dec 16, 2020 · published: Mar 23, 2020 · About 4 minutes to read this article. 4 Comments

    Comforting Potato Cauliflower Soup

    Jump to Recipe
    potato cauliflower soup in a bowl

    If you are in need of a cozy, warm hug via a soup bowl, this Potato Cauliflower Soup is it.

    This simple-ingredient soup can be whipped up in under thirty minutes and offers a satisfying way to add some veggies to your day. It is also a very pantry-friendly meal which is perfect for the times we are living in right now.

    If you have some potatoes and cauliflower, you can swing this soup!…

    potato soup in soup pot

    Creamy Cashew Soup

    The secret ingredient for making this soup extra creamy is simple, raw cashews. Cashews not only add creaminess and richness, but nutrients and healthy fats.

    If you do not have cashews, you could sub with walnuts or you can simply use extra virgin olive oil to add richness.

    creamy potato soup

    Other Flavors I Used

    I use very simple flavors in this soup. Salt, pepper and some garlic granules. If you have fresh garlic (I was out) you can absolutely use that instead.

    But really, the cozy potatoes and cauliflower add a lot of flavor all on their own.

    potato cauliflower soup in a pot

    What About Cheese???

    So normall, I add nutritional yeast to my potato soups. But for this one, I like to have the subtle potato flavor really stand out. And cheesiness from either nooch or vegan cheese can be very strong and take over the flavor profile. So I did not add any cheese today, but if you are in a cheesy mood you can absolutely add it!

    The best add-ins for adding cheezy flavor via plants: vegan cheese, shredded or slices, nutritional yeast. I would use a provolone, white cheddar or even Parmesan for this soup.

    creamy cauliflower soup in white bowl

    Optional Toppings to Add

    Some yummy toppings you could add include:

    • tempeh bits – homemade
    • vegan ‘bacon’ bits – store bought – these have a nice smoky flavor
    • chopped chives or other fresh herbs
    • chopped greens like kale
    • black pepper
    • EVOO
    • croutons or crostini
    • white beans folded or blended in
    creamy soup is served
    potato cauliflower soup

    Potato Cauliflower Soup

    This creamy, vegan cauliflower and potato soup is made using simple ingredients. Satisfying rich texture.
    4.80 from 5 votes
    click the stars to rate
    Print Pin
    Prep: 10 mins
    Cook: 10 mins
    Total: 20 mins
    Servings: 4 servings

    Ingredients

    • 5 cups potato, peeled + diced, white potato
    • 4 cups cauliflower, chopped into florets
    • ½ teaspoon salt
    • 1 tablespoon garlic granules, or raw garlic
    • 2 cups veggie broth
    • ¾ cups cashews, raw
    • ¼ teaspoon black pepper
    • 1 teaspoon extra virgin olive oil, optional

    Fold in and Toppings:

    • set aside potato and cauliflower bits, – reserve about ¾ cup
    • extra virgin olive oil to taste
    • 3 tablespoon greens or herbs, finely chopped

    Instructions

    • Bring a large pot of water to a boil.
    • Peel potato and chop cauliflower into large florets – rough chop fine.
    • Add the potato to the boiling water and boil until tender. About three minutes before the potatoes are done, add in the cauliflower to cook until tender.
    • Drain water and add the potatoes and cauliflower to a blender — reserve about ½ – ¾ cup of the cooked veggies to the side — this is what will give the soup a slightly chunky texture.
    • Also add to the blender: veggie broth, cashews, garlic, salt, pepper and optional EVOO. Blend from low to high until silky smooth. Blending will take a few minutes. When soup is blended, do a taste test and add any additional salt/pepper/garlic to taste.
    • Rinse your big soup pot and pour the soup back into the pot. Stir in the set aside chunky veggies. Turn heat to low and cover with lid. Allow to simmer for about ten minutes.
      Serve warm! Add EVOO, chopped herbs, pepper and anything else you'd like on top.

    Equipment

    • blender
    • soup pot
    • potato peeler or sturdy peeling knife
    recipe author: Kathy Patalsky

    Notes

    • if you do not have cauliflower, you could just use all potato.
    • if you do not have cashews, you can sub about 4 tablespoon of extra virgin olive oil instead and reduce the broth by ½ cup.
    • other add-in you can try: white beans blended into the soup.

    nutrition estimate | per serving

    Calories: 334kcal | Carbohydrates: 48g | Protein: 13g | Fat: 12g | Saturated Fat: 2g | Sodium: 821mg | Potassium: 1567mg | Fiber: 10g | Sugar: 4g | Vitamin A: 250IU | Vitamin C: 78mg | Calcium: 110mg | Iron: 11mg
    Soup
    American
    blender, cauliflower, dinner, easy, garlic, potatoes
    Did you make this?Snap a pic + tag me! @KathyPatalsky
    potato cauliflower soup pin

    More blender soups

    • Tomato Soup + Grilled Cheese Croutons
    • Sweet Potato Soup with Avocado
    • Vegan Senate Bean Soup
    • Easy 5-Ingredient Asparagus Soup

    About Kathy Patalsky

    Hey there! I'm Kathy, lover of kitty cats, weekend baking, 90's movies, travel, beach fog and foamy lattes. Since 2007, I have been sharing my vegan recipes and photos. My goal is to make your cooking life a little easier, delicious - and plant-loaded - while sharing some LIFE and conversation along the way.

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