Cauliflower Potato Soup

Course Soup

Cuisine American Italian

Keyword cauliflower potao soup, Vegan

Prep Time 15

Cook Time 25

Total Time 40

Servings people

Calories 213kcal

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