Vegan Cauliflower and Potato Soup
A low-fat, low-calorie vegetarian and vegan cauliflower soup features vegetable broth and bay leaves for a flavorful, creamy texture.
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Instructions
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Sauté onion and garlic in vegan margarine or olive oil in a large pot over medium heat for 3-5 minutes until soft.
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Add diced potato and chopped cauliflower, cook for a few more minutes, stirring.
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Pour in vegetable broth and add bay leaves, then bring the mixture to a simmer.
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Reduce heat to medium-low, cover the pot, and cook for 25-30 minutes.
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Remove bay leaves, transfer the soup to a blender, and puree until smooth or to your desired texture.
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Season the soup with salt, pepper, and nutmeg, reheating if needed.
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Serve, optionally topped with grated vegan cheese and green onions.