This cauliflower potato soup is incredibly creamy, cozy, healthy and totally vegan but also cheesy thanks to the tasty magic of nutritional yeast. No cream, no dairy, just pure deliciousness! An easy weeknight meal.
Cauliflower Potato Soup
Rich and creamy but totally dairy free made with healthy good for you ingredients, this is the ultimate vegan cauliflower soup to cozy up with all winter long. You start by sautéing aromatics to create layers of flavor, then simmer the cauliflower and potatoes with cashews and herbs before blending everything together into a blissful savory puree. No roasting the florets required. Sprinkle with crispy bread crumbs for the perfect balance of textures.
- The Cauliflower – Grab the largest cauliflower head at the market, rinse well and cut into florets. This is not the place for the pretty purple heirloom varieties. (Yes you can use a bag of frozen florets if you must).
- Golden Potatoes – Yes you can leave the skins on, just make sure to scrub and rinse them well before adding to the soup. It’s important to use a golden waxy potato with thin skin. Not only will this cut down on prep time and eliminate waste, there’s also lots of fiber and other nutrients in the skins. (If using any other potato varieties like Russets make sure to peel them first, or the color of your soup will turn brownish gray).
- Nutritional Yeast – A superfood, and because it makes everything even more delicious + it’s loaded with B vitamins, a complete protein with a savory cheesy flavor. To be used in lieu of a parmesan rind and simply to add umami flavor to any dish, in other words: sprinkle over everything like pixie dust! Choose organic, non-fortified nooch whenever possible.
- Lemon – Finishing the soup with a fresh squeeze of lemon will brighten it up but also bring out the flavor of the cauliflower.
- Toppings – Fresh herbs, drizzle of sun dried tomato pesto, toasted pine nuts, chive pesto, rosemary oil, roasted broccoli florets, garlic bruschetta.
Tips + FAQ
- Counter top blender vs immersion blender – Since this soup has different size vegetables and nuts, you will achieve the creamiest most luscious puree in a standing counter top blender such as the Vitamix. The immersion blender will leave you with a grainy texture, so you’ll want to avoid using it here if possible.(save it for recipes where only partial blending is needed or a simple tomato soup.)
- Thickener – This soup has the absolute perfect texture so there’s no need to thicken it with anything at all. Both the potatoes and the cashews do an amazing job here while keeping the soup silky (not gummy), healthy and gluten free.
- Water vs Vegetable Stock – When we simmer vegetables and aromatics together we are technically making stock, so there’s no reason to use store bought stock here. Use water, your soup won’t be bland, there’s so much delicious beautiful flavor here. If you want to be a little extra just add more nutritional yeast or mix in a tablespoon of white miso paste at the blending stage.
- Substitutions – Instead of a yellow onion you can use a medium leek, white + pale green parts only or the color of the soup will turn brownish during blending. (save the dark green tops for later.
- On Storage – The soup keeps well in the fridge up to 5 days and can be frozen (without the toppings) for 4 months.
Italian Soups + Stews
- Italian Wedding Soup
- Winter Minestrone
- Wild Mushroom Soup
- Mushroom Stew
- Escarole Soup
- Dairy Free Potato Broccoli Soup
- Pasta e Ceci
- Healthy Zuppa Toscana.
how to make vegan cauliflower potato soup
Cauliflower Potato SoupPrint Recipe
- 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.
- Preheat a large heavy bottom soup pot over medium heat and sautee the onion, carrot and celery in a light drizzle of olive oil (or water) until softened.1 yellow onion, 1 carrot, 1 celery rib
- Push the aromatics to the side and drizzle a drop of olive oil in the center. Add the garlic and ginger and sizzle just until fragrant. Give everything a good toss then add the turmeric, onion powder, cauliflower florets, potatoes, cashews, thyme and bay.1 large cauliflower, 3 cloves garlic, 1 inch ginger root, 3 golden potatoes, 3/4 cup raw cashews, 1/2 bunch fresh thyme, 1/2 tsp turmeric, 2 bay leaves
- Pour in the water and bring to a gentle boil. Stir in the nutritional yeast and a good pinch of sea salt. Partially cover with a lid and cook for 15 to 20 minutes until the potatoes and cauliflower are soft. Discard bay and thyme sprigs.7 cups water, 4 Tbsp nutritional yeast, Salt + Pepper to taste
- Carefully transfer the soup to a powerful blender, making sure to work in batches if needed. Puree on the hot liquid setting until silky smooth.
- Taste and adjust seasonings with salt and pepper and a squeeze of the lemon. Serve hot garnished with crispy breads crumbs, scallions or chives ad your favorite fresh herbs.1 lemon, Salt + Pepper to taste, Crispy Bread Crumb Topping, Scallions or onion chives, Fresh dill