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Cheesy Cauliflower Potato Soup

A comforting, filling vegan soup!
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Prep Time 30 minutes
Cook Time 30 minutes
Servings: 4 people
Course: Soup, vegan
Ingredients Method Notes

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

Method
 

  1. Heat a heavy-bottomed skillet over medium heat. Add coconut oil and melt. Add onions and saute for about 5 minutes, until translucent.
  2. Add cauliflower and potatoes. Stir well and saute for about 3 minutes.
  3. Stir in vegetable broth, beans, and paprika. Stir well. Bring to a boil then reduce to a simmer for 15 minutes.
  4. Remove from heat and add nutritional yeast and tahini.
  5. Blend and serve with croutons.
Homemade croutons
  1. 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
  2. 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!