Cauliflower Potato Soup

Create a fabulous creamy soup with only a few ingredients! Loaded with cauliflower, potatoes, carrots, and peas, this simple cauliflower potato soup recipe is so hearty you won't believe the incredible flavors.

Yesterday, I was craving a creamy soup, but I only had a few ingredients.  So, when faced with a kitchen challenge, I made a creamy cauliflower potato soup recipe. To my surprise, with only a few ingredients, I made a giant pot of cauliflower potato soup that will last all week long.

Jump to:

• Cauliflower Potato Soup Ingredients
• Cauliflower Potato Soup Ingredient Substitutions
• How to Make Cauliflower Potato Soup
• Recipe Variations
• Storing the Soup
• Recipe FAQs
• Tips
• More Vegan Recipes to Enjoy!
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Recently, cauliflower, praised as the new kale, is taking the top shelf in nutrition as well as popularity. For instance, I use cauliflower often, in many recipes, because of its versatility. In fact, cauliflower is one of my favorite vegetables, because it absorbs flavors like a sponge.

Cauliflower and potatoes are inexpensive, so make an easy cauliflower potato soup recipe in under 30 minutes. 

Cauliflower Potato Soup Ingredients

Since I wanted a creamy and chunky soup, cutting the potatoes into uniform sizes is essential because they need to be cooked evenly. I used my favorite vegetable chopper on the large cut to cut my potatoes uniformly. And I cut my onions with the same chopper on the small diced setting. 

• Cauliflower: Cauliflower is fat-free and cholesterol-free. And it's low in sodium. A one-cup serving contains only 25 calories, 5 grams of carbohydrates and 2 grams of dietary fiber.
• Baking Potatoes: Baking potatoes are both a vegetable and a creamy component to this vegan soup recipe.
• White Onion: White onion is strong, yet it sweetens when sautéed.
• Garlic: I prefer using fresh garlic cloves whenever possible.
• Carrots: Carrots supply a natural sweetness to the soup recipe.
• Peas: I used frozen peas because I couldn't find fresh peas.
• Celery: Celery supplies freshness and crunch.
• Organic Vegetable Broth: I prefer using low-sodium vegetable broth. I buy it in bulk at Costco.
• Nutritional Yeast: Nutritional yeast is flavorful and provides a thickening agent for the soup as well as flavor and texture.
• Rosemary: I used fresh rosemary from my rosemary bush and added it chopped into the soup pot for the best flavor.
• Salt/Pepper: A pinch of salt and pepper elevates the flavors in the soup.
• Garlic Powder: Garlic powder adds another level of flavor to the soup.
• Paprika: Paprika gives the cauliflower a smokey taste.

Cauliflower Potato Soup Ingredient Substitutions

• Although I prefer all fresh vegetables, you can also use frozen peas and carrots if necessary.
• Frozen cauliflower is also an option, even if using the recipe variation and roasting the cauliflower.
• Use any potatoes you prefer. However, I suggest cutting them into uniform sizes so they cook evenly.
• I left the skins on my potatoes, but you may peel them if desired.
• Yellow onion is similar to white onion, although a little sweeter.
• Any type of parsnip substitutes carrots in recipes.
• Miso paste is often substituted for nutritional yeast.
• If using dried herbs, only use half the suggested amount. Dried herbs are more potent than fresh.

How to Make Cauliflower Potato Soup

I think the flavor is all about the natural taste of the vegetables and the combination of ingredients you choose. Of course, the pepper brings it all together. Getting the best flavor from fresh vegetables and spices is all about how you cook your soup. For that reason, I cook it in stages or layers. 

• First, saute the onions and garlic together until fragrant and the onions are translucent.
• Then, add the potatoes, cauliflower, carrots, celery, herbs, and spices, and cover with the vegetable broth.  
• Next, bring the mixture to a boil, cover, and reduce the heat to low. Cook the soup for 20 minutes, covered. 
• Once simmered, remove half the soup (carefully so as not to burn yourself), and blend half the soup in a high-speed blender. 
• Then, add the blended portion back into the soup pot.
• Next, I add the frozen peas, bring the soup to a boil again, and continue boiling for the amount of time designated on the bag of frozen vegetables. 

And, that's it. Clearly, this is one of the easiest soups I have made in a long time. In fact, simple is more delicious than I thought possible. 

Recipe Variations

Roasted Cauliflower Option

• For additional flavor, try roasting the cauliflower sprinkled with paprika instead of adding it to the pot with the other ingredients.
• It takes the same amount of time but requires a second pan.
• If roasting the cauliflower, preheat the oven to 425 degrees.
• Lay the cauliflower in a single layer on a baking sheet with a silicone baking mat.
• Sprinkle with paprika.
• Roast for 30 minutes.
• In the meantime, prepare the other soup ingredients in the soup pot.
• When the cauliflower is done, add half of it to a blender and 4 cups of the other soup ingredients from the pot.
• Take a few cauliflower pieces and set aside for a garnish on top of the soup.
• Add the remaining cooked cauliflower florets to the soup pot.
• Pour the contents from the blender into the soup pot.
• Then, add the frozen peas.

Creamy Soup Option

• Blend all the ingredients for a creamy soup without any bite-sized vegetables.

Thick Stew Option

• If you prefer a hearty stew, do not blend any soup ingredients.

Storing the Soup

• And if you meal prep, this soup stores well in the refrigerator and can be frozen to eat later.
• To freeze the cauliflower potato soup, I suggest using Souper Cubes, and leaving a 1-inch space between the top of the container and the amount of soup in the container.
• Also, when you are reheating, allow the cauliflower potato soup to thaw completely before reheating. 

Recipe FAQs

Tips

• Cutting the potatoes into uniform sizes ensures the potatoes will cook evenly.
• I prefer using low sodium vegetable broth.
• If using fresh peas instead of frozen, add them at the end, as fresh peas cook quickly.
• If roasting the cauliflower (recipe variation), be sure to start roasting it first, as it requires 30 minutes, and the soup only takes 20-25 minutes to cook.
• When blending the hot soup, be careful when opening the top if you don't have a blender with a vented top to avoid burning yourself.
• You can also use an immersion blender; however, I have found it does not blend evenly. I prefer using an immersion blender to make the entire soup pot creamy rather than half creamy, half chunky.
• As an alternative, try Cream of Cauliflower Soup or Creamy Vegetable Soup!

Try this easy cauliflower potato soup recipe for a quick dinner in under 30 minutes!

More Vegan Recipes to Enjoy!

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