Cauliflower Potato Soup

5 from 11 votes

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

Prep Time15

Cook Time30

Total Time45

Course: Soups

Cuisine: American

Diet: Vegan

Servings: servings

Calories: 160kcal

Author: Kathy Carmichael

Ingredients

1 white onions diced small
3 cloves garlic minced
1 head cauliflower cut into florets
4 baking potatoes skins on; diced in equal bite-sized pieces
1 cup peas I used frozen
3 carrots cut into thin coins
3 ribs celery diced
6 cups organic vegetable broth
2 teaspoons Paprika
1 teaspoons fresh ground pepper
½ teaspoon salt
½ cup nutritional yeast
4 sprigs fresh rosemary chopped

Instructions

Saute garlic and onions until fragrant and onions are translucent.
Add diced potatoes, celery, carrots, and cut cauliflower into the pot with the onions and garlic.
Stir.
Add rosemary and other spices, as well as nutritional yeast
Cover with 6 cups of organic vegetable broth.
Bring to a boil
Cover and reduce heat to low.
Simmer for 20 minutes.
Blend half of the soup with a high-speed blender in small batches so as not to burn yourself.
Return blended soup into the pot with the other half of unblended soup.
Add the frozen peas.
Stir; remove from heat
Ladle into bowls.
Serve with crackers or crusty bread for dipping into the soup.
Adjust seasoning per individual taste preferences.

Recipe Variation

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.

Video

Notes

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), 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, it does not blend evenly. I prefer using an immersion blender to make the entire soup pot creamy rather than half creamy, half chunky.

Nutrition