Cauliflower and Potato Soup
Creamy, comforting, and packed with wholesome vegetables, this Cauliflower and Potato Soup is the ultimate cozy meal for any season. Made with a perfect blend of tender cauliflower florets, hearty russet potatoes, and aromatic garlic and onion, this velvety soup is both satisfying and nourishing. A generous splash of unsweetened almond milk adds a silky richness without the dairy, while a hint of ground nutmeg elevates its earthy flavors. Ready in just 45 minutes, this one-pot vegan soup is as easy to make as it is delicious. Serve it piping hot, topped with fresh parsley for a pop of color and brightness, making it an impressive yet simple dish for weeknight dinners or casual gatherings. Perfect for those seeking gluten-free and plant-based options, this Cauliflower and Potato Soup is an irresistible combination of flavor, nutrition, and heartwarming comfort.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 head cauliflower, cut into florets
- 2 medium russet potatoes, peeled and diced
- 4 cups vegetable broth
- 1 cup unsweetened almond milk (or other milk of choice)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon ground nutmeg
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 5-7 minutes until translucent and softened.
Stir in the minced garlic and cook for another minute until fragrant.
Add the cauliflower florets and diced potatoes to the pot, stirring to combine.
Pour in the vegetable broth and bring to a boil. Reduce the heat to low, cover, and simmer for 20 minutes, or until the vegetables are tender.
Using an immersion blender, blend the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and pulse until smooth.
Stir in the almond milk, salt, black pepper, and nutmeg. Adjust seasoning to taste.
Simmer for another 5 minutes to warm through.
Serve hot, garnished with chopped fresh parsley if desired.
Nutrition Facts
Calories |
1218 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.1 g | 53% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4971 mg | 216% | |
| Total Carbohydrate | 189.9 g | 69% | |
| Dietary Fiber | 33.5 g | 120% | |
| Total Sugars | 33.4 g | ||
| Protein | 41.0 g | 82% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 828 mg | 64% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 5929 mg | 126% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
