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!
Servings Prep Time
6servings 10minutes
Cook Time
20minutes
Servings Prep Time
6servings 10minutes
Cook Time
20minutes
Ingredients
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. 
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