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Cheesy Cauliflower Potato Soup
A comforting, filling vegan soup!
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Course:
Soup, vegan
Prep Time:
30
minutes
minutes
Cook Time:
30
minutes
minutes
Servings:
4
people
Cost:
$6
Ingredients
2
tbsp
Coconut Oil
1
head
Cauliflower
1
each
Potato, med-large
1
each
Onion, diced
3
cloves
Garlic, minced
Mince and let sit for 10 minutes to develop the allicin and reap all the health benefits!
4
cup
Vegetable broth
1
tsp
Smoked paprika
1
can
navy beans (drained) - 15 oz.
6
tbsp
Nutritional Yeast
1
tbsp
tahini
Salt & Pepper to taste
4
slices
bread
1-2
tbsp
Olive oil
1
tsp
Garlic powder
1
tsp
Italian seasoning
Instructions
Heat a heavy-bottomed skillet over medium heat. Add coconut oil and melt. Add onions and saute for about 5 minutes, until translucent.
Add cauliflower and potatoes. Stir well and saute for about 3 minutes.
Stir in vegetable broth, beans, and paprika. Stir well. Bring to a boil then reduce to a simmer for 15 minutes.
Remove from heat and add nutritional yeast and tahini.
Blend and serve with croutons.
Homemade croutons
Preheat oven to 350°. Tear the bread into any size you want. Add to bowl and drizzle with olive oil, salt, pepper, and herbs. Toss to coat
Put on a lined baking sheet and bake for 15-20 minutes, tossing occasionally.
Notes
This is a great, filling soup for those cold winter days! And sometimes I eat the croutons as a snack!