Vegan potato and cauliflower soup is a tasty fusion of two humble ingredients that come together to create a comforting, filling, and wholesome meal all in one pot! It's proof that sometimes, the most straightforward recipes can deliver the most satisfying flavors.
This creamy vegan potato and cauliflower soup is your go-to for any season, whether cozying up during a chilly winter night or relaxing on a warm summer evening. It's a great opportunity to rescue those forlorn fresh herbs in your fridge from their dry and crispy fate. The best part, though - it fills you up without weighing you down and is delicious!
Other great, light, vegan soups you can try are Vegan Split Pea Soup with Barley and Butternut Squash, Vegan Creamy Tomato Soup and Grilled Cheese, Healthy Red Lentil Soup | Easy Vegan Recipe, and 20 Minute Easy Vegan Miso Soup.
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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.
- olive oil
- onion
- cauliflower
- potatoes
- garlic
- smoked paprika
- fresh thyme
- fresh rosemary
- vegetable broth
- nutritional yeast
- plant-based milk
- miso (I use white miso)
- salt
- black pepper
- fresh chives or parsley for garnish (see below for more options)
Ingredient Notes:
I typically use a whole fresh cauliflower for this recipe, but let's be honest - chopping cauliflower has a knack for making a mess in the kitchen, and sometimes, I'd rather avoid it. I've saved time and effort using one bag of Costco's frozen, pre-chopped cauliflower rice. You can also go for pre-chopped or frozen cauliflower florets. This recipe is forgiving, so use 5-6 cups of florets to equal one chopped-up head of cauliflower.
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 or cream are also great options to consider.
Yukon Gold potatoes are the perfect choice for cauliflower and potato soup because their creamy texture and buttery flavor enhance the soup's overall richness and velvety consistency. If you don't have Yukon Gold potatoes, you can consider using alternatives like russet, red, white, or fingerling potatoes.
Adding white miso to this soup gives it a great umami flavor, so don't skip it. White miso is the chill, mellow cousin of the miso family, way tamer than the fiery red or robust brown ones. It's great in this soup, subtly adding flavor without photobombing the potatoes and cauliflower. Plus, it's one reason your soup gets that silky, creamy vibe. It is available at major grocery stores, including Whole Foods and Sprouts, but check out Amazon if you have trouble finding it.
Substitute the fresh thyme and rosemary with 1 teaspoon of dried thyme and 1 teaspoon of rosemary.
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.
For preparation, chop the potatoes and cauliflower into similar sizes so they cook evenly. Finely dice the onions, mince the garlic, and, if using fresh herbs, remove them from the stems and roughly chop them.
Sauté onions on medium heat until they become translucent, about 7-8 minutes.
Add the minced garlic, smoked paprika, fresh thyme, and rosemary to lightly saute them.
Add the diced potatoes and cauliflower to the pot. Sauté them for about 5 minutes, stirring occasionally.
Add vegetable broth and nutritional yeast to the pot. Cook for approximately 20 minutes
Use an immersion blender or transfer the soup to a blender to puree to your desired consistency.
Pour the blended soup back into the pot if using a blender.
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.
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 Tip
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.
Creative Toppings
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
- bacon bits (ensure they are vegan)
- toasted pumpkin seeds
- green onions
- air fryer croutons
- smoky glazed mushrooms
Variations and Substitutions
Here are some variations and substitutions you can consider to customize this cauliflower potato soup:
- 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.
- Different Herbs: While thyme and rosemary work beautifully in this soup, you can experiment with herbs like basil, parsley, or dill for unique flavor profiles.
- Vary the Miso: Miso comes in different varieties, such as white miso, red miso, and yellow miso. Each has a distinct flavor, so try different types to find your favorite.
- Protein Boost: To make this soup heartier, consider adding cooked white beans, chickpeas, or tofu cubes for added protein and texture. Add them after pureeing.
- Toppings: Get creative with your toppings. Crispy fried onions, croutons, toasted nuts, or a drizzle of olive oil are all excellent options.
- 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.
How to Store and Reheat This Soup
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.
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.
What did you think?
Got a minute? Dive into the comments and rate this recipe to let me know how it turned out for you. Was it a hit? Any twists you added? I want to know if my directions were any good. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
PrintRecipe
Vegan Cauliflower and Potato Soup
This vegan cauliflower and potato soup is not only comforting but also packed with flavor. It makes for a satisfying and nutritious meal, perfect for a cozy lunch or dinner. You can also customize it by adding your favorite toppings or spices.
- Total Time: 40 minutes
- Yield: 6 servings 1x
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
- 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 the minced garlic, smoked paprika, fresh thyme, and rosemary to the pot. Sauté for another minute or until fragrant.
- Add the diced potatoes and cauliflower florets to the pot. Sauté them for 5 minutes, stirring occasionally.
- 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.
- Once 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.
- Return the pureed soup to the pot (if you removed it) and place it over low heat.
- 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 with salt and black pepper to taste. Adjust the seasoning as needed.
- 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.
- 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.
Equipment
Notes
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. For precise measurements, consider using a dedicated app like Cronometer.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: soups and stews
- Method: stove-top
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 194
- Sugar: 5.1 g
- Sodium: 825.8 mg
- Fat: 6.2 g
- Carbohydrates: 30.9 g
- Protein: 6.4 g
- Cholesterol: 0 mg
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!