Creamy Cauliflower Soup with Spicy Potatoes

by Rachel Zorn Kindermann (@rkindermann)
Prep Time
Cook Time
Total Time

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.


4 Servings
(1 serving = 1 bowl)

For the Potatoes

  • 2in
    large russet potatoes, diced into 1/4 pieces
  • 3tbsp
    olive oil
  • 2tbsp
    balsamic vinegar
  • 1 1/2tsp
    kosher salt
  • 1/2tsp
  • 3/4tsp
    cayenne pepper (depending on how you like your spice)

For the Soup

  • olive oil
  • 1
    large onion, sliced thin
  • 2tbsp
    minced garlic (about 3 - 4 cloves)
  • kosher salt
  • 3tbsp
    all-purpose flour
  • 4cup
    vegetable stock
  • 1piece
    cauliflower, chopped into bite-size
  • 1/4cup
    plant-based butter
  • 1/4cup
    almond milk
  • pepper


For the potatoes

  1. Preheat the oven to 425 degrees Fahrenheit.

  2. 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.

  3. 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

  1. 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.

  2. 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.

  3. Add the garlic, and stir for another minute.

  4. 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.

  5. 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.

  6. Add the butter. Using your immersion blender, blend the soup until everything has been pureed and looks silky smooth.

  7. 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.

  8. To serve, place some soup in a bowl. Add as many potatoes as you like in the middle of the soup. Enjoy!

Tips & Tricks

  1. 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.

  2. 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.

  3. 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!

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Recipe by

Rachel Zorn Kindermann


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

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