Go Back
–+ servings
Cauliflower Potato Soup

Creamy Cauliflower Potato Soup for Cozy Nights In

This Creamy Cauliflower Potato Soup is a comforting vegan dish packed with Yukon Gold potatoes and roasted garlic flavor.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Vegan
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 3 cloves Garlic Adds a savory depth of flavor; use fresh garlic for the best taste.
  • 1 head Cauliflower The main vegetable providing creaminess when pureed; substitute with frozen cauliflower if needed.
  • 2 tablespoons Olive oil Enhances flavor and assists in roasting; can substitute with a different cooking oil if desired.
  • 1 cup Chopped onion Adds sweetness and depth; a yellow or sweet onion works best.
  • 1 tablespoon Dried Italian seasoning Imparts herbs and spices to the soup; fresh herbs can be used instead, though adjustments in quantity might be necessary.
  • 4 medium Yukon Gold potatoes Contributes creaminess and body to the soup; other potatoes can be used, but Yukon Gold offers the best taste.
  • 1 tablespoon Balsamic vinegar Balances the flavors with a hint of acidity; apple cider vinegar is an acceptable substitute.
  • 4 cups Vegetable broth Base for the soup providing moisture and flavor; low-sodium broth is recommended to control salt content.
  • to taste Salt Essential for seasoning; adjust to taste according to personal preference.
  • to taste Black pepper Essential for seasoning; adjust to taste according to personal preference.

Equipment

  • oven
  • baking sheet
  • large pot
  • Immersion Blender

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 425°F (220°C).
  2. On a baking sheet, toss the cauliflower florets and garlic cloves with 1 tablespoon of olive oil and a pinch of salt. Roast for 12-15 minutes, or until golden and tender.
  3. Heat the remaining olive oil in a large pot over medium heat. Sauté the chopped onion until lightly browned, about 5-7 minutes. Stir in the dried Italian seasoning and balsamic vinegar for an additional minute.
  4. Add the cut Yukon Gold potatoes and enough vegetable broth to cover them completely. Bring to a gentle simmer and cook until the potatoes are tender, about 15-20 minutes.
  5. Once roasted, add the cauliflower and garlic to the pot. Stir and let it simmer for another 5 minutes.
  6. Using an immersion blender, purée the soup until smooth. Alternatively, blend in batches if necessary.
  7. Taste and season with salt and black pepper. Serve warm, optionally drizzling with olive oil.

Nutrition

Serving: 1bowlCalories: 180kcalCarbohydrates: 35gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 300mgPotassium: 600mgFiber: 6gSugar: 2gVitamin A: 2IUVitamin C: 60mgCalcium: 4mgIron: 10mg

Notes

Feel free to experiment with additional ingredients like broccoli or nutritional yeast for extra flavor. Serve with crusty bread for a complete meal.

Tried this recipe?

Let us know how it was!