Vegan Cauliflower and Potato Soup

This Vegan Cauliflower and Potato Soup is packed with creamy potatoes, roasted cauliflower, and aromatic herbs and is an easy one-pot recipe that’s perfect for chilly nights or meal prep. Ready in under an hour, this soup delivers rich flavor and a velvety texture without any dairy.

Soup is one of the simplest meals to make—start with aromatics like onions or garlic, toss in some veggies, and let the magic happen. You see it happen over and over again in soups like Simple Red Lentil Soup, One-Pot Vegan Minestrone, and Vegetable Orzo Soup.

This Potato and Cauliflower Soup is no exception, blending creamy potatoes and roasted cauliflower into a rich, satisfying dish. It’s just as easy as whipping up my Vegan Split Pea and Barley Soup or Vegan White Lasagna Soup, but with its own cozy vibe that makes you wonder why you don’t make soup more often.

Why You'll Love This Soup

• Creamy and Flavorful: This soup boasts a rich and velvety texture, thanks to the combination of potatoes and cauliflower. Adding miso and nutritional yeast provides a really delicious depth of flavor.
• Healthy and Nutrient-Packed: It's not just tasty, it's also nutritious! Cauliflower is packed with vitamins and fiber, while potatoes offer a hearty dose of potassium and carbohydrates. Plus, plant-based milk like oat or almond add creaminess without dairy.
• Easy and Quick: This soup is a breeze to make. You can quickly whip up a wholesome meal with simple ingredients and minimal prep. It's a perfect option for busy weeknights when you need something warm, comforting, and satisfying.
• Customizable: Feel free to get creative with your garnishes and additional seasonings. Whether you sprinkle fresh herbs, croutons, or a drizzle of olive oil on top, you can tailor this soup to suit your taste preferences.
• Plant-Based Delight: This soup is entirely plant-based and vegan-friendly, making it an excellent choice for those looking to incorporate more plant-based meals into their diet.

Ingredients

Here is a family pic of the ingredients you'll be using. See the recipe card for quantities.

• Cauliflower Preparation: I usually use fresh cauliflower for this recipe, but chopping it can be messy. To save time, I opt for a bag of Costco's frozen, pre-chopped cauliflower rice. You can also use pre-chopped or frozen cauliflower florets. This recipe is flexible, so 5-6 cups of florets will work as well.
• Milk Choices: I prefer oat milk for its creamy texture and because it's always in my fridge, but you can use any thick plant-based milk like almond milk or canned coconut milk/cream.
• Potato Selection: Yukon Gold potatoes are ideal for this soup due to their creamy texture and buttery flavor, enhancing the soup's richness. If you don't have them, russet, red, white, or fingerling potatoes are good substitutes.
• Adding Umami: White miso adds a great umami flavor to the soup, so don't skip it. It's milder than red or brown miso, enhancing the soup's flavor without overpowering it. You can find it at major grocery stores or online.
• Herb Substitutes: Substitute fresh thyme and rosemary with 1 teaspoon each of dried thyme and rosemary.

Variations

• Add Greens: For an extra nutritional boost, throw in some spinach, kale, or Swiss chard during the last few minutes of cooking. These leafy greens will wilt into the soup and add freshness.
• Spice It Up: If you like a bit of heat, consider adding a pinch of red pepper flakes or cayenne pepper for a spicy kick.
• Gluten-Free: Ensure all your ingredients are gluten-free if you have dietary restrictions. Substitute regular miso with gluten-free miso and ensure you use gluten-free vegetable broth.
• Texture Preference: If you prefer a chunkier soup, you can reserve some cauliflower florets or potato cubes before blending the rest of the soup. Then, stir them back in after blending for added texture. You can also reserve some to roast in the air fryer and add as a topping.

Instructions

If you like to see what you'll be doing, here are some pictures for you to peruse. See the recipe card for full instructions.

Step 1: Sauté onions on medium heat until they become translucent, about 7-8 minutes.

Step 2: Add the minced garlic, smoked paprika, fresh thyme, and rosemary to lightly saute them.

Step 3: Add the diced potatoes and cauliflower to the pot. Sauté them for about 5 minutes, stirring occasionally.

Step 4: Add vegetable broth and nutritional yeast to the pot. Cook for approximately 20 minutes

Step 5: Use an immersion blender or transfer the soup to a blender to puree to your desired consistency.

Step 6: Pour the blended soup back into the pot if using a blender.

Step 7: Whisk the miso and almond milk together in a separate bowl until well combined. Add the miso and almond milk mixture to the soup, along with the salt and pepper.

Step 8: Combine and taste. Adjust seasoning if necessary. Simmer on low for a few minutes until it is completely heated through. Serve hot with your choice of toppings and crusty bread.

Top Tips

Puree half the soup to keep a chunkier consistency.

If you opt for an immersion blender, the soup won't turn out as silky as it would with a regular blender. It will have a bit more bite.

Toppings and Garnishes

I love to add toppings to my soups. For this soup, try these:

• roasted chickpea croutons
• crispy roasted diced potatoes
• roasted cauliflower
• crispy fried onions
• toasted nuts
• fresh herbs like parsley or chives,
• a drizzle of olive oil or truffle oil
• vegan bacon bits
• toasted pumpkin seeds
• green onions
• air fryer croutons
• smoky glazed mushrooms

How to Store and Reheat

• Store potato and cauliflower soup in an airtight container in the refrigerator for up to three to four days.
• When reheating leftover soup, do so gently over low heat. High heat can cause separation or a change in texture, so slowly warm it while stirring occasionally. If using a microwave, consider putting it at 50 percent power when reheating.
• You can freeze it in airtight containers for 2-3 months.

Recipe FAQS

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