Vegan Potato Cauliflower Soup
This creamy and comforting vegan Cauliflower Potato Soup recipe is perfect for warming up on a chilly day. It’s plant-based, hearty, nutritious, and can be dressed up with your favorite garnishes.
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Soup is so popular during Fall and Winter to keep you feeling warm and cozy. If you are looking for something a little heartier try this yummy Potato Stew. Other popular vegan soups include this Detox Vegetable Soup, and my personal fave this Roasted Tomato Basil Soup. Check out all of our Soup Recipes for more inspiration.
Why YOU will love this recipe
- It is warm and comforting. Nothing beats creamy potato soups on a blustery day.
- This soup is so easy to customize with toppings and different types of milk.
- The creamy texture and rich taste will have you coming back for more.
- This recipe is naturally vegan, dairy-free, and gluten-free. Bonus!
Ingredients
Find the full ingredient list, with measurements, in the recipe card below.
- olive oil – This is for sauteing the veggies.
- onion, celery, and garlic – These veggies create a flavorful base for the soup.
- potatoes – We recommend Yukon gold potatoes for their buttery and mildly sweet flavor, which adds richness.
- cauliflower florets – When cooked and blended, cauliflower becomes incredibly smooth and creamy, making it ideal for this recipe.
- vegetable broth – We use our homemade vegetable broth in this recipe but feel free to use your favorite kind. You could also substitute chicken broth but it will no longer be a vegan recipe.
- milk – We use full-fat coconut milk, but you can substitute any milk or cream.
- salt and pepper – Essential for seasoning your soup.
Equipment
- large saucepan – We use a 3-quart stainless steel soup pot.
- sharp knife and cutting board – For prepping the vegetables.
- wooden spoon – Our favorite kitchen tool for stirring soups and stews.
- immersion blender – We use a handheld immersion blender for blending this soup. It is so easy to do it right in the pot. You could also do it in a regular blender in batches.
Instructions
Scroll down to the recipe card at the bottom for the FULL recipe details.
Step 1
First, heat the oil in a large soup pot. Then, sweat down the onions and celery. Once they are soft, add the garlic and stir for another minute.
Step 2
Next, add in the chopped potatoes. We leave the skins on because the soup will be blended and the skins add fiber, texture, and lots of earthy flavor.
Step 3
Then add the cauliflower and broth and bring the mixture to a boil.
Step 4
Next, reduce the heat and simmer for 20 to 25 minutes until the potatoes and cauliflower are tender.
Step 5
Then, remove the pot from the heat and, using an immersion blender, blend until smooth and there are no lumps or chunks left.
Step 6
Finally, stir in the coconut milk and add salt and pepper to taste. Ladle into a bowl and serve warm.
Expert tips
Taste your soup before serving and adjust the seasoning as needed. Cauliflower can absorb quite a bit of salt, so be cautious not to over-salt initially.
A dash of lemon juice or vinegar can also brighten up the flavors if it feels a bit flat.
Recipe variations
- Sauté mushrooms along with the onions for added earthy depth.
- Kick up the heat with the addition of chili flakes, hot sauce, or diced jalapeños for a spicy version.
- Instead of sauteing the garlic, roast the whole garlic cloves before blending them into the soup. This lends a smoky flavor that tastes incredible.
- Swap regular potatoes for sweet potatoes to add a hint of sweetness and a vibrant orange color to the soup. Pair this with curry spices for a fusion of flavors.
Serving suggestions
- Garnish with chopped fresh herbs like parsley, chives, cilantro, or fresh thyme.
- For a loaded baked potato soup sprinkle on shredded cheddar cheese, crumbled bacon, and chopped chives or green onions. If you want to keep this recipe totally vegan use Daiya cheese shreds and vegan coconut bacon.
- Pair your cauliflower potato soup with a light salad for a balanced meal. Try a simple green salad with an easy Balsamic Vinaigrette Dressing.
FAQS
You can thin it out by adding more broth, water, or milk until you reach the desired consistency.
Yes, you can adapt this recipe for slow cooker or Instant Pot cooking. Simply follow the appropriate guidelines for your appliance, adjusting cooking times accordingly.
Storage tips
- Store any leftovers in the fridge in an airtight container for up to 3 days. Reheat it gently on the stove or in the microwave when you’re ready to serve.
- You can freeze cauliflower potato soup for longer storage. However, be aware that the texture may change slightly upon thawing, as dairy-free alternatives can separate when frozen.
More soup recipes
**This recipe was originally posted on November 26, 2014. Updated on December 8, 2019, and updated again on September 19, 2023, with recipe notes, writing, and photos.**
If you’ve tried our Cauliflower Potato Soup, please rate the recipe and let us know how it turned out by leaving us a comment below. We’re always interested in feedback!
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Cauliflower Potato Soup
Ingredients
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 stalks of celery, diced
- 1 clove garlic, minced
- 4 large Yukon gold potatoes, scrubbed and cut into chunks
- 1 small head of cauliflower, washed and cut into florets
- 6 cups vegetable broth
- ¼ cup full fat coconut milk
- sea salt and fresh pepper
Instructions
- Heat the olive oil in a large pot over medium heat. Add onion and celery and a liberal sprinkling of salt and pepper. Stir, and let sauté over medium-low heat for about 5 minutes. Stir in the minced garlic and stir for another minute.
- Add the chopped potatoes, cauliflower, and broth to the pot and bring to a boil. Then reduce the heat to medium-low and simmer for 20 to 25 minutes until potatoes and cauliflower are soft and fork tender.
- Then, remove the pot from the heat and, using an immersion blender, blend until smooth. Stir in coconut milk and add more salt and pepper to taste.
- Serve warm with your favorite toppings.
Video
Notes
Storage tips
- Store any leftovers in the fridge in an airtight container for up to 3 days. Reheat it gently on the stove or in the microwave when you’re ready to serve.
- You can freeze cauliflower potato soup for longer storage. However, be aware that the texture may change slightly upon thawing, as dairy-free alternatives can separate when frozen.
