Creamy Cauliflower Soup with Spicy Potatoes
by Rachel Zorn Kindermann (@rkindermann)This creamy soup takes cauliflower to a whole new level! Pureed and doused with plant-based butter and almond milk, the creaminess contrasts brilliantly with the spicy potatoes, that make for a surprisingly spicy and wholesome soup.
Ingredients
For the Potatoes
- 2inlarge russet potatoes, diced into 1/4 pieces
- 3tbspolive oil
- 2tbspbalsamic vinegar
- 1 1/2tspkosher salt
- 1/2tsppepper
- 3/4tspcayenne pepper (depending on how you like your spice)
For the Soup
- olive oil
- 1large onion, sliced thin
- 2tbspminced garlic (about 3 - 4 cloves)
- kosher salt
- 3tbspall-purpose flour
- 4cupvegetable stock
- 1piececauliflower, chopped into bite-size
- 1/4cupplant-based butter
- 1/4cupalmond milk
- pepper
Method
For the potatoes
Preheat the oven to 425 degrees Fahrenheit.
Place your potatoes in a large bowl. Drizzle them with olive oil and balsamic vinegar. Then add the salt, pepper, and cayenne pepper. Mix until all the potatoes are coated.
Place on a baking sheet and roast in the oven for 25 minutes, or until they’re fully cooked, stirring them halfway. At the end of the twenty-five minutes, broil the potatoes for 5 minutes to make them crispy. If after the five minutes they still aren’t crispy enough to your liking, leave them in for longer. Once you’re satisfied, take out of the oven and let cool. (**Note: it doesn’t matter if the potatoes aren’t warm when you finally serve the soup. The soup itself will re-heat them instantly.)
For the soup
While the potatoes are roasting in the oven, start with your soup. Heat some olive oil in a large soup pan over medium heat until glimmering.
Once hot enough, add the sliced onions, and sprinkle with a little kosher salt. Cook until the onions are slightly browned, about 7 - 8 minutes. The onions should be nicely browned, but not burning.
Add the garlic, and stir for another minute.
Add the flour and stir immediately, just enough to mix in with the onion and garlic mixture. Then add the vegetable stock, stirring all the while to deglaze the pan.
Once the vegetable stock has come to a boil, add in the cauliflower. Stir briefly so the cauliflower is submerged, lower the heat to low. Cook for 10 - 15 minutes, or until the cauliflower is fork-tender.
Add the butter. Using your immersion blender, blend the soup until everything has been pureed and looks silky smooth.
Add the almond milk and stir to incorporate. Taste test and add salt to taste (I added a teaspoon’s worth). Add some pepper. Once you’re satisfied with everything, take off the heat.
To serve, place some soup in a bowl. Add as many potatoes as you like in the middle of the soup. Enjoy!
Tips & Tricks
I use an immersion blender to purée the soup. If you don’t have one, or would just prefer to use a blender, feel free. I’d only do half of it at a time as all of it at once might be too much.
I call for almond milk at the end, since it’s perfectly silky and adds just a subtle hint of something nutty at the end. Feel free to use another alternative, or use real butter and real milk if you aren’t looking to make this vegan.
Feel free to add some other spices into the mix if something else is calling you. Though the potatoes are quite flavorful, there are thousands of varieties you can play around with!
Rachel Zorn Kindermann
(@rkindermann)
I'm a plant-based eater and food writer dedicated to making cooking and plant-based eating approachable and fun! I'm the creator of Samosas and Mimosa... Read More