Yesterday I wanted soup. Today I made soup. Follow your dreams.
Sorry, not sorry, but I’ve been on a soup kick lately. The fall weather really gets me going for a hot bowl of creamy soup. Thank goodness for immersion blenders (you’re gonna need one for this), because I’m pretty sure that’s the only way a vegan can get their creamy soup fix.
If you like cauliflowers and potatoes, you will like this recipe. The fiance kept saying “well it tastes like cauliflowers and potatoes”. But that was after being in Mexico for 4 days eating whatever he pleased. I enjoyed the crap out of it. So velveting, a little spicy, very filling, and warm. So there!
Creamy Cauliflower and Potato Soup
Ingredients
1 tbs. olive oil
1 small white onion, chopped
2 garlic cloves, minced (FUN FACT: If you put your garlic cloves in a mason jar or something like that and shake it up the skin falls off.. you’re welcome)
1 carrot, chopped
3 small celery stalks, chopped
1 potato, chopped
1 cauliflower, chopped
3 and 1/2 cups vegetable broth
S & P
1 tbs. oregano
Top creamy part of a can of coconut milk
1 tsp. nutmeg
1 tsp. chili powder (optional)
2 scallions (optional)
Daiya Jalapeno Havarti, shredded (optional)
Alrighty! We are first going to start by warming up a little olive oil in a large pot. Once that is warm add your chopped onion, garlic, celery, and carrot with a little salt and pepper (I like to season at every step – FLAVOR TOWN!). Sizzle those up for about 3 to 5 minutes.
Once your “mirepoix” as they say in France (yes I can be fancy too) is all lush and smelling fine, add your potatoes, cauliflower, S&P, and oregano. Mix that shit up all together all nice like. I don’t know what just happened there. Anyways, stir that up until your potatoes and cauliflower are well combined with the other stuff in your pot.
Next, simply add your vegetable stock and bring the mix to a boil. Should look something like this (can you believe this turns into delish creamy soup?! I know..)
Let that shit simmer for about 25 minutes. Your potatoes and cauliflower should fall right off of a fork. Then grab your immersion blender and blend it up! It took me about 10 minutes to get it completely smooth.
Once it is smooth, add only the top creamy part of the coconut milk. We didn’t know about the bottom watery stuff, who cares, this worked better and made it super creamy (you’ll get what I’m talking about). You also want to add the rest of your spices including nutmeg, chili powder, more oregano, and more S&P until it tastes how you like it.
Now you can top it with your favorite soup toppings! We chose scallions and Daiya Jalapeno Havarti shredded cheez. Add a toasty piece of french bread and you’ve got yourself a warm pot of tasty goodness. Enjoy!
Phatty Food 