Specialty Soup Substitutes Cream
Creamy, rich, and completely dairy-free, this Specialty Soup Substitutes Cream recipe redefines comfort food with a healthy twist. Made with wholesome ingredients like potatoes, cauliflower, and a medley of aromatic vegetables, this soup achieves its luscious texture without a drop of dairy—thanks to an optional addition of silky unsweetened almond milk and nutritional yeast for an extra flavor boost. Perfect for those seeking vegan or plant-based options, this hearty dish comes together in just under an hour, offering a bowl of velvety goodness that's both nourishing and satisfying. Garnished with fresh parsley for a vibrant finish, this versatile soup is ideal for cozy weeknight dinners or impressing guests with its guilt-free creaminess. Keywords: dairy-free soup, creamy vegan soup, plant-based comfort food, cauliflower soup, no cream soup recipe.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 3 Garlic cloves, minced
- 1 medium Carrot, diced
- 1 stalk Celery stalk, diced
- 2 medium Potatoes, peeled and cut into chunks
- 2 cups Cauliflower florets
- 4 cups Vegetable broth
- 1 cup Unsweetened almond milk (or other plant-based milk)
- 2 tablespoons Nutritional yeast (optional, for added flavor)
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Chopped parsley (for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and cook for 3-4 minutes, stirring frequently, until translucent.
Stir in the minced garlic, carrot, and celery. Cook for an additional 3 minutes, allowing the vegetables to soften slightly.
Add the potato chunks and cauliflower florets to the pot and stir to combine.
Pour in the vegetable broth and bring the mixture to a boil over high heat.
Once boiling, reduce the heat to medium-low and let the soup simmer for 20 minutes, or until the potatoes and cauliflower are tender.
Using an immersion blender, blend the soup until smooth and creamy. Alternatively, you can carefully transfer the soup in batches to a countertop blender and puree it, then return it to the pot.
Stir in the unsweetened almond milk and nutritional yeast (if using) to enhance the flavor and create a silky texture.
Season the soup with salt and ground black pepper, adjusting to taste.
Simmer the soup for an additional 5 minutes, allowing the flavors to meld together.
Ladle the soup into bowls and garnish with chopped parsley before serving.
Nutrition Facts
Calories |
1064 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.1 g | 51% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5053 mg | 220% | |
| Total Carbohydrate | 150.4 g | 55% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 31.1 g | ||
| Protein | 35.3 g | 71% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 796 mg | 61% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 4700 mg | 100% | |
*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.
