Why you’ll love this cauliflower potato soup
This soup is a great option for meal prep and can be frozen easily. You can customized this soup to your liking by adding various toppings, such as bacon bits, dairy free cheese shreds, vegan sour cream or different fresh herbs.
More dairy free soup recipes: lemon orzo soup / apple parsnip soup / garbanzo bean soup / creamy chicken and wild rice soup
Ingredients & substitutions
- Dairy free milk – Any unsweetened, unflavored dairy free milk will work for this recipe.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
How to make this cauliflower potato soup
Boil veggies and potatoes. Combine all ingredients except milk and flour into a large stock pot or dutch oven. Cook until vegetables are soft, or about 25-30 minutes.
Make a slurry. Whisk together dairy free milk and flour together in a mixing bowl. Add to pot and continue to cook until soup has thickened, about 5 minutes.
Puree the soup. Remove soup from heat and blend with an immersion blender. Alternatively, you can transfer the soup to a food processor or blender. Process until smooth.
Everything you need to know about this cauliflower and potato soup
There are a couple different options that can be used to thicken soups. For this recipe, we are using a dairy free milk + flour slurry to thicken the soup. A cornstarch slurry could be used alternatively, using 2 tablespoons of cornstarch whisked into the dairy free milk.
More cauliflower recipes you will love
- Cauliflower alfredo sauce
- Creamy curried cauliflower
- Cauliflower chowder
- Sautéed cauliflower with tahini and cilantro
Cauliflower Potato Soup
Ingredients
- 1 pound russet potatoes, peeled and cubed
- 2 pounds cauliflower, stems removed and chopped
- 1 sweet onion, chopped
- 2 stalks celery, chopped
- 4 green onions
- 5 garlic cloves, peeled and smashed
- 3 14.5- ounce cans reduced-sodium chicken broth
- 1 teaspoon paprika
- ½ teaspoon dried thyme
- ¼ – ½ teaspoon coarse salt
- 2 cups dairy free milk, plain, unsweetened
- ¼ cup all-purpose flour
- Toppings: bacon bits, shredded DF cheese, fresh chives, optional
Instructions
- In a large stockpot, combine all ingredients except milk and flour. Cover and bring to a boil. Allow soup to cook until vegetables are soft – about 25 – 30 minutes.
- In a bowl, whisk together milk and flour. Add to pot. Continue cooking until soup has thickened – about 5 minutes.
- Remove from heat and blend with an immersion blender (or transfer soup to a food processor or blender). Process until smooth.
Notes
- Any kind of alternative milk can be used in this recipe. If using coconut milk, opt for the refrigerated kind instead of canned for the right consistency. Regular dairy milk can be used as well if it’s safe for you to consume.
- Toppings are optional. Not all toppings listed are vegan. Just suggested dairy free options.
- Vegetable broth must be used to make this recipe vegan.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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