Cauliflower Potato Soup

This creamy and comforting Cauliflower Potato Soup recipe is perfect for warming up on a chilly day. It's hearty, nutritious, and can be dressed up with your favorite garnishes.

Course Appetizer, Soup

Cuisine American

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 175kcal

Author Sharon Rhodes

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.

Nutrition