Creamy Cauliflower Potato Soup {VEGAN}

Monday, October 17, 2016

So I've been watching vegan youtube videos a lot lately...I've always loved the idea of eating an all plant based diet but I failed at that in the past. These days I try to eat LESS animal products. Soooo anyway, I saw one youtuber make this delish looking soup and it's been cold out so I decided to try my own version!

 This came out so good that most people wouldn't even believe that  there is not one bit of dairy in here. My favorite soups are always  creamy like this BUT this one is ALL vegetables.

 I added carrots and guessed my measurements (sorry I suck at writing  recipes) but I really think this would be amazing with any veggies and  cauliflower. The blended cauli is what gives it the smoooooth and  creamy consistency.

 So here's what you need to get started:
 One head of cauliflower
 4 cups of veggie broth
 3 carrots
 6 celery stalks
 1 small yellow onion
 2 cloves of garlic
 1 medium potato
 Olive oil
 Oregeno and / or Thyme (I used both)
 Salt & Black Pepper

The ingredients are pretty basic. I started out by chopping up the head of cauliflower into big chunks then added them to a bowl and added olive, salt and pepper. I roasted these babies in the oven at 425 for about 40 minutes (I flipped them a few times during cooking). While those were in the oven, I chopped all the rest of my veggies.

 I put my big pot on the stove, heated up some oil and added my onions, letting them cook until they were translucent. Next the celery and carrots go in, followed by the garlic and spices. I let everything cook for a few minutes while I pulled my cauliflower from the oven. Then add the broth and bring that up to a boil.

You can totally skip the step of roasting the cauliflower but the roasted flavor is amazing in here!

Add the roasted cauliflower to the pot and turn the temp to simmer. I let it go until all of the veggies are fork tender.

Now for the FUN part! BLEND AWAY! One of my favorite kitchen gadgets is my immersion blender. If you don't have one - you can spoon the soup into a blender. Just be careful and make sure you don't overfill...trust me.

Blend the soup until it is totally smooth. (If you used a real blender, transfer it back into the pot) Throw the one chopped potato back in the pot and let it cook until soft.

This gives the illusion of  a creamy potato soup with a mostly veggie base! I put the ingredients into My Fitness Pal's recipe builder and this should be about 250 calories per HUGE serving.

Yeah I didn't measure those either haha but I did get about 4 giant bowls of soup.

What's your favorite VEGAN soup?




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