Creamy Cauliflower Potato Soup

A creamy vegan cauliflower potato soup with added protein from blended white beans. Simply flavoured with rosemary and garlic, then topped with rye bread croutons. Skip to the recipe →

This creamy vegan cauliflower potato soup (with beans!) is all you need for that last push through until spring really starts. It’s so creamy and luxurious without any cream in sight, and you have to add a few croutons because you deserve it. Mostly because soup is nothing without toppings, but also because we all need a little extra comfort food while we wait for warmer weather to finally arrive. We’re all familiar with potato soup, right?

It’s a lightened up version, with cauliflower for the creaminess and a little rosemary and lemon to add to otherwise simple ingredients. White beans or chickpeas act as the protein here but you won’t notice in the final product, and neither will any picky eaters you’re feeding. Sneaky. It’s a bit of a shock that it does taste so good, because it doesn’t seem like much is going into it, but it’s impressed me every time I’ve made it. Simple but good.

I first made these rye croutons for this spring salad recipe – can’t wait to make that again – but left the garlic off this time. You can use any kind of whole grain bread you have, even gluten-free seed bread, with good results, but rye has the best flavour for this. It just needs a little crunch and texture (you could try roasted chickpeas or crackers instead) to contrast the creamy soup a bit. This is the rye bread I used.

Because the ingredient list is short, make sure you use a veggie broth that you like the taste of; this is a really great recipe if you want to make your own, or buy a good bouillon. Most of my soup recipes have the option to use water in place of broth but you really need it here.

On the not-food front, Graham and I booked our flights to Canada for the summer! It’ll be almost two years since we’ve been home and we’re staying for longer than we thought we’d be able to, so I’m pretty excited. My mom told me I can do all her preserving for her, hah. Otherwise I’m planning lots of camping, maybe a yoga workshop, and lots of visiting. I’m sure it’ll fly by and I’m looking forward to a hot and sunny Manitoba summer.

Let’s connect! If you liked these chickpea sweet potato burgers, make sure to leave a comment below, I love hearing from you! Tag me on instagram @occasionallyeggs and #occasionallyeggs so I can see what you’re making, and stay in touch via email, facebook, and pinterest.

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Yield: 4 people

Creamy Cauliflower Potato Soup

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A creamy vegan cauliflower potato soup with added protein from blended white beans. Simply flavoured with rosemary and garlic, then topped with rye bread croutons.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• 1 teaspoon olive oil
• 1 medium yellow onion, diced (~70 grams)
• 3 cloves garlic, minced
• 2 sprigs / 2 tablespoons rosemary leaves, minced
• 1 teaspoon pepper
• 1 teaspoon sea salt
• 1/2 teaspoon cayenne pepper, to taste
• 1 litre / 4 cups vegetable stock
• 500 grams / 2 cups potatoes, roughly chopped
• 300 grams / 1/2 head cauliflower, roughly chopped
• 200 grams / 1 cup cooked chickpeas or white beans
• Juice of 1/2 a lemon

Rye Croutons

• 2 thick slices rye bread, cut into cubes
• 1 teaspoon olive oil
• 1/4 teaspoon sea salt

Instructions

1. Heat a large pot over low-medium heat with the oil. Add the onion and cook for two minutes, stirring occasionally, until translucent. Stir in the garlic and cook for another minute. Add the rosemary and spices and cook for about 30 seconds, until fragrant.
2. Pour the vegetable stock into the pot, followed by the potatoes, cauliflower, and beans. Stir to mix, then increase the heat and bring to a boil before reducing to a simmer. Simmer for 30-35 minutes, or until the vegetables are soft. Puree with a stick blender or carefully with a standing blender (make sure it's heat safe), then add the lemon juice. Taste for seasoning and add more salt as needed. Serve hot, topped with croutons.

Croutons

1. Preheat the oven to 200C / 400F. Place the bread, oil, and salt onto a baking sheet and use your hands to mix until the bread is coated. Bake for 15-20 minutes, or until crisp and golden. Serve immediately. This can also be done in a frying pan but there's a high risk of burning the bread.

Notes

• The potatoes soak up a pile of salt, so you'll need to give this more salt than you usually might. If it seems bland, SALT.

• I changed the method after a couple trials because the potatoes kept releasing too much starch and making the bottom of the pot burn. I think it tastes better this way as well as looking nicer.

• Any leftover soup will freeze well, without the croutons (obviously).

Nutrition Information:

Yield:

4

Serving Size:

1 bowl
Amount Per Serving: Calories: 340 Total Fat: 5g Saturated Fat: 1g Unsaturated Fat: 3g Sodium: 1455mg Carbohydrates: 64g Fiber: 12g Sugar: 5g Protein: 14g

This data is provided by a calculator and is a rough estimation of the nutritional information in this recipe.