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Nuts and Twigs » Recipes » Vegan Soups & Stews

Vegan Cauliflower and Potato Soup

Published: Dec 6, 2023 · Modified: Jan 10, 2025 by Regi Pearce · This post may contain affiliate links · 2 Comments

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.

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vegan potato and cauliflower soup

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
  • Ingredients
  • Variations
  • Instructions
  • Top Tips
  • Toppings and Garnishes
  • How to Store and Reheat
  • Recipe FAQS
  • More Vegan Cauliflower Recipes
  • Vegan Cauliflower and Potato Soup
  • Comments

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.

ingredients for vegan potato and cauliflower soup
  • 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.

sauteing onions for vegan potato and cauliflower soup

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

vegan potato and cauliflower soup

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

adding potatoes and cauliflower to vegan potato and cauliflower soup

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

adding veggie broth for vegan potato and cauliflower soup

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

pouring vegan potato and cauliflower soup into a blender to puree

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

pureed vegan potato and cauliflower soup pouring back into the pot

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

pouring miso in vegan potato and cauliflower soup

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.

stirring vegan potato and cauliflower soup

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

Is it necessary to peel the potatoes for the soup?

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.

What can I use as a nutritional yeast substitute?

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

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    Roasted Miso Cauliflower
  • buffalo cauliflower salad in a plate.
    Buffalo Cauliflower Salad
  • 3 purple cauliflower tacos with romesco sauce
    Roasted Cauliflower Tacos with Romesco Sauce
  • top view of a bowl of the vegan cauliflower corn chowder.
    Vegan Cauliflower Corn Chowder

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 Potato and Cauliflower Soup topped with pumpkin seeds and sauteed mushrooms

Vegan Cauliflower and Potato Soup

Regi Pearce
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.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Course Soups and Stews
Cuisine American, Vegan
Servings 6 servings
Calories 220 kcal

Equipment

  • Immersion Blender
  • Lodge cast iron pot
  • Vitamix blender

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)
Get Recipe Ingredients

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.

Notes

You'll get a much smoother consistency using a blender instead of an immersion one.
I usually opt for fresh whole cauliflower, but I've also used one bag of pre-chopped frozen cauliflower rice from Costco for convenience. You can also use pre-chopped or frozen cauliflower florets. This recipe is very forgiving with the quantity, so about 5-6 cups of prechopped cauliflower should be fine.
I lean towards oat milk due to its creamy texture and its ever-ready spot in my fridge, but you can easily substitute it with any other thicker plant-based milk. Almond milk or canned coconut milk are also great options to consider.
Don't skip the white miso because it gives this soup a great umami flavor. It's the milder and smoother member of the miso family, making it perfect for soups, subtly enhancing the dish without stealing the show. It's the secret to the soup's creamy texture and can be found at major grocery stores or online if needed.
You can easily make this oil-free and lower in calories by omitting the olive oil when sauteing and using vegetable stock instead.
Substitute the fresh thyme and rosemary with 1 teaspoon of dried thyme and rosemary.
The nutritional information provided here is an approximation. 

Nutrition

Calories: 220kcal | Carbohydrates: 36g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Sodium: 1387mg | Fiber: 6g | Sugar: 8g | Calcium: 111mg | Iron: 2mg
Keywords healthy
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About Regi Pearce

Hello! I am Regi, the creator of Nuts & Twigs. I debunk the myths that vegan food is all nuts and twigs and offer plant-based scrumptiousness that goes far beyond that "rabbit food" stereotype. So grab your fork and put on your stretchy pants, 'cause you're gonna want seconds.

Reader Interactions

Comments

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    Recipe Rating




  1. Lorain says

    December 11, 2023 at 7:51 pm

    5 stars
    Amazing vegan cauliflower & potato soup! Rich, creamy, and super flavorful. A must-try for anyone, vegan or not. Loved it!

    Reply
    • Regi Pearce says

      December 11, 2023 at 8:01 pm

      Hey Lorain! So glad you loved it and you commented! Thank you!

      Reply

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Regina Pearce

I'm Regi.

Head nut, chief twig, and creator of Nuts & Twigs. My husband, Rob, and I live in Colorado. Here, you can expect delicious vegan recipes that make you realize that a life without cheese is not only possible but also worth living.

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Vegan Potato and Cauliflower Soup topped with pumpkin seeds and sauteed mushrooms

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