Vegan Potato Cauliflower Soup
Cozy up this winter with this vegan potato cauliflower soup! This easy, healthy vegan soup recipe is packed with dairy free ingredients.
Ingredients
Mushroom Bacon
- 10-12 cremini mushrooms washed and sliced
- 1/4 cup tamari
- 1 tbsp safflower oil or other heat-tolerant oil
- 2 tbsp pure maple syrup
- 1 tsp balsamic vinegar
- 1/4 tsp smoked paprika
Vegan Potato Cauliflower Soup
- 3 tbsp extra virgin olive oil divided
- 1 yellow onion roughly chopped
- 4 cloves garlic roughly chopped
- 2 tsp salt
- 1 head cauliflower washed and broken into florets
- salt & pepper to taste
- 4 lbs Yukon Gold potatoes cut into equal-sized pieces
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 quart low-sodium vegetable broth + water see Recipe Notes
- 1/2 cup lukewarm water
- 4 tbsp white or yellow miso paste
- 2 tbsp nutritional yeast
- 1 tbsp fresh lemon juice
- salt & pepper to taste
- 2 scallions washed and sliced as optional garnish
Instructions
- Thinly slice the mushrooms.
- Combine the tamari, maple syrup, balsamic vinegar and smoked paprika. Pour the marinade over the mushrooms and allow to marinate until the soup has finished simmering.
- Drain the marinade and spread the mushrooms out on a baking sheet lined with parchment paper. See Recipe Notes. Bake the mushrooms at 425º for 15-20 minutes until the desired consistency is reached.
- Toss the cauliflower in 1 tbsp olive oil and season with salt and pepper. Spread the cauliflower out on a baking sheet and roast a 425º until browned. About 20 minutes.
- While the cauliflower is roasting, add the remaining 2 tbsp olive oil to a large stock pot. Heat on medium-low heat until shimmering. Add the onions and the salt. Slow cook the onions until they begin to brown. About 12-15 minutes.
- Add the garlic, rosemary and thyme and continue to cook for 2-3 minutes until fragrant.
- Add the vegetable broth, cauliflower and potatoes to the pot. Add water as necessary to cover the potatoes and potatoes.
- Simmer until the potatoes are soft. Allow the soup to cool slightly, then blend until a smooth consistency is achieved. About 20 minutes.
- Combine the warm water & miso paste in a glass bowl. Mix until the miso paste has dissolved. Add the nutritional yeast and lemon juice. Stir to combine and then add to the potato soup.
- Season with salt and pepper, as desired, and garnish with green onions and mushroom bacon.
Notes
- I add enough water to the pot to ensure that the potatoes are covered. This makes for a fairly thick soup. If a thinner consistency is desired, add more water.
- Take care to spread the mushrooms out on the baking sheet. This will help to achieve a crispy bacon-like texture. If the mushrooms are crowded, they will steam instead of baking. I like to use parchment paper because the tamari-maple syrup marinade becomes sticky when cooked and it is hard to remove from a baking sheet.
Tried this recipe?Let us know how it was!