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.
Jump to:
Why You'll Love This Soup
- This soup boasts a rich and velvety texture thanks to the combination of potatoes and cauliflower.
- 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.
- You can get creative with your garnishes and additional seasonings. Whether you sprinkle fresh herbs, fried sage leaves, air fryer croutons, or a drizzle of olive oil on top, you can tailor this soup to suit your taste preferences.
- 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 often grab a bag of frozen, pre-chopped cauliflower rice from Costco or Trader Joe’s. (I even use it in my Cauliflower Rice Burrito Bowls — it’s such a handy shortcut!) You can also use pre-chopped or frozen cauliflower florets. This recipe is flexible, so about 5–6 cups of florets will work just 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.
- Miso: 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
- Throw in some spinach, kale, or Swiss chard during the last few minutes of cooking.
- Add a pinch of red pepper flakes or cayenne pepper for a spicy kick.
- Substitute regular miso with gluten-free miso and ensure you use gluten-free vegetable broth.
- f 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
No. I never do, but it's a personal preference. You can leave the potato skins on for added texture and nutrition or peel them for a smoother consistency.
You can skip it if unavailable, but nutritional yeast adds a slightly cheesy flavor. Moreover, it adds a savory, umami-rich, and slightly nutty taste to this soup. Use ½ cup - 1 cup of vegan cheese or a tablespoon of lemon juice for tanginess as a substitute if you want.
More Vegan Cauliflower Recipes
Got a minute? I'd love for you to dive into the comments and rate this
Vegan Cauliflower and Potato Soup. Your feedback is invaluable - did you love it? How did you use it? Did you make any fun twists? Let me know how my directions worked so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Vegan Cauliflower and Potato Soup
Ingredients
- 2 tablespoons olive oil
- 1 large onion chopped
- 1 medium cauliflower head cut into florets (~ 650 grams)
- 4-5 gold potatoes roughly diced (~650 grams)
- 3 cloves garlic minced
- ½ teaspoon smoked paprika optional for added flavor
- 1 tablespoon fresh thyme substitute with 1 teaspoon of dried thyme
- 1 tablespoon fresh rosemary substitute with 1 teaspoon of dried rosemary
- 4 cups vegetable broth
- 2 tablespoons nutritional yeast
- 1 cup unsweetened plant-based milk
- 3 tablespoons miso I use white miso
- 1 teaspoon salt
- ¼ teaspoon black pepper
- fresh chives pumpkin seeds, or parsley for garnish (optional)
Instructions
- Sauté the Onions: Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until it becomes translucent, about 7-8 minutes.
- Add Aromatics: Add the minced garlic, smoked paprika, fresh thyme, and rosemary to the pot. Sauté for another minute or until fragrant.
- Add Potatoes and Cauliflower: Add the diced potatoes and cauliflower florets to the pot. Sauté them for 5 minutes, stirring occasionally.
- Simmer: Add vegetable broth and nutritional yeast. Bring to a boil, then reduce the heat to a simmer. Cover and cook for approximately 20-25 minutes or until the potatoes and cauliflower are tender.
- Blend: the vegetables are tender, use an immersion blender or transfer the soup to a blender (in batches if necessary) to puree until smooth and creamy. It will be creamier if you use a blender. Return the pureed soup to the pot and place it over low heat.
- Prepare and Add Miso: Whisk together the miso and almond milk in a separate bowl until well combined. Gradually add the miso and almond milk mixture to the soup while stirring continuously. This will add creaminess and a delicious umami flavor to the stew.
- Season to Taste: Season with salt and black pepper to taste. Adjust the seasoning as needed.
- Simmer and Blend: Let the soup simmer for about 5 minutes, stirring every now and then. This will allow the flavors to mingle and the soup to warm up again.
- Garnish and Serve: Ladle the potato and cauliflower soup into bowls, garnish with fresh chives, pumpkin seeds, or parsley if desired, and serve hot. See the post for more topping ideas.
Lorain says
Amazing vegan cauliflower & potato soup! Rich, creamy, and super flavorful. A must-try for anyone, vegan or not. Loved it!
Regi Pearce says
Hey Lorain! So glad you loved it and you commented! Thank you!