Loaded Creamy Cauliflower Potato Soup - Oil-Free, Plant-Based Vegan Recipe
This creamy plant-based Loaded Cauliflower Potato Soup has all the right flavors with no cream, oil, or extra calories. Simple to make and ready in under 30 minutes, you'll love this easy recipe.
Servings: 6
Calories: 130kcal
Ingredients
For the Soup:
- 1 medium leek trimmed, cleaned, and sliced
- 3 stalks celery roughly chopped
- 1 big head of cauliflower or about 5 cups florets, cut into large chunks
- 1 Russet potato peeled and cut into large chunks
- 4 cloves garlic
- 1 tablespoons smoked paprika
- 3 cups water or vegetable stock
- 1/2 teaspoon salt to taste
- 1/4 teaspoon Ground black pepper to taste
For Topping:
- 2 tablespoons smoked almonds
- 2 tablespoons fresh chives
- Dash of smoked paprika
Instructions
- In a large pot, combine all of the soup ingredients (leeks through water), without any salt or pepper. Cover, bring to a boil over high heat. Reduce to an active simmer.
- Cook until the cauilflower is tender enough to puree, about 15-20 minutes. Check after 10 minutes, and if it looks like the water is running low, add some more to prevent burning on the bottom of the pan.
- While the soup simmers, prepare your toppings: rougly chop the almonds, chop the chives, and have your smoked paprika ready.
- When the cauliflower is completely tender, puree the soup. You can either transfer the soup to a bar blender and puree there. Or, use an immersion to puree in the cooking pot. Puree until completely smooth.
- Taste soup and adjust seasoning with salt and pepper
- Ladle soup into bowls and garnish with smoked nuts, fresh chives and a dash of smopked paprika.
- Enjoy!
Notes
Yield: About 10 cups