Cauliflower + potatoes + vegetable broth + coconut milk = creamy soup heaven!

I bought a head of cauliflower a few days ago without having a plan for it. The cauliflower was priced well so I simply couldn’t resist the purchase. (I am pretty sure I told you about the high food prices over here.) Nevertheless, I left this big baby in the refrigerator until it called me. Then, on a day I needed some comfort, the cauliflower and the potatoes looked at each other longing to make a soup baby. I helped them along.

Before you ask, yes, it is still 40 degrees on average here during the day and yes, the humidity is insane. But my dictionary does not have the word soup-weather in it. Soup-weather, for me, is 12 months a year.

I actually didn’t plan to share this recipe on the blog, but after posting it on my Instagram story and receiving so much interest, I thought I’d share what I did anyway since it’s such an easy and adaptable recipe. Speaking of easy, this recipe can be ready within 30 minutes. You don’t need much for this plant-based soup so I really hope you can make your own pot of comfort very soon.

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Cauliflower and Potato Soup (dairy free)

A super easy soup recipe with cauliflower, potatoes, vegetable broth and coconut milk as the main ingredients. You can have this soup ready in less than 30 minutes. It is a creamy plant-based recipe that loves to be paired with crusty sourdough!

Keyword

plant-based, soup

Prep Time

10 minutes

Cook Time

20 minutes

Servings

servings

Ingredients

• 2 tbsp coconut oil
• 1 large cauliflower head
• 2 medium potatoes peeled and cubed
• 1 large onion peeled and roughly chopped
• 4 c vegetable broth I used unsalted
• 4-6 cloves garlic crushed
• 1 tin coconut milk 400ml
• 1 tsp salt + more to taste
• 1 tbsp smoked paprika + more for garnish
• 1 tbsp nutritional yeast (optional)
• plant-based cheese for garnish, (optional)

Keyword plant-based, soup Prep Time 10 minutes Cook Time 20 minutes Servings servings Ingredients 2 tbsp coconut oil 1 large cauliflower head 2 medium potatoes peeled and cubed 1 large onion peeled and roughly chopped 4 c vegetable broth I used unsalted 4-6 cloves garlic crushed 1 tin coconut milk 400ml 1 tsp salt + more to taste 1 tbsp smoked paprika + more for garnish 1 tbsp nutritional yeast (optional) plant-based cheese for garnish, (optional)

Instructions

1. Place a soup pot on low heat and warm the oil in it. Add the chopped onion and cook until translucent. (About 3 minutes). Add your crushed garlic cloves and stir through with a wooden spoon. Cook until fragrant.
2. Add the cauliflower and the potatoes as well as the vegetable broth. Cook until soft. 
3. Turn down the heat and pour in the coconut milk and add the smoked paprika and the nutritional yeast. Stir through and gently pour the mixture into a blender. If your blender doesn't allow steam to escape then allow the soup to cool down slightly before executing this step. Blend until smooth (about a minute) and pour the soup back into the pot. 
4. Add the salt and season to taste. 
5. Serve warm sprinkled with more smoked paprika and grated cheese. And baked bread obviously! 

Recipe Notes

• I don't chop the garlic fine; I only crush it with the back of a knife and add it to the pot as I blend everything together at the end of the cooking time anyway.
• If you want to use less vegetable broth, replace 2 cups with water. Using a good natural vegetable broth is very important as it holds much of the flavour for this dish.