Cauliflower and Potato Soup

HAPPY FALL, Y’ALL. Bring on the soups!!! 🍂🌱💛🎉 This was originally a soup full of dairy + chicken stock. 🐔 But I made a few simple swaps to be plant-based.

It’s perfect for a family dinner, or as leftovers for lunch (even a lunchbox!)

Roast all the veggies in the oven first, then blend in a high speed blender with other spices, oatmilk, and broth.

Top with extra roasted potatoes, crispy everything bagel cubes, and cheese.

Cauliflower and Potato Soup

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Servings: 6 people

Ingredients Method

Ingredients

  

• 1 small head of cauliflower
• 1.5 pounds medley potatoes mix of red, yokon gold, and purple
• 2 tbsp olive oil
• 1/2 tbsp everything-but-the-bagel seasoning
• 1 tsp turmeric
• 2 cups oat milk or sub milk of choice
• 2 cups veggie "no chicken" broth
• 1/2 tsp sea salt

Optional garnishes:

• additional roasted potatoes
• sliced green onions
• everything bagel cubes pan fried
• black sesame seeds
• white cheddar cheese

Method

 

1. Preheat the oven to 425 degrees. Line a large baking sheet with parchment paper. Slice the potatoes into wedges and lay them in a single layer by color (separating the purple ones). Break the cauliflower into small pieces with your hand, or cut with a knife. Also lay out in a single layer. Brush on the olive oil, then sprinkle everything-but-the-bagel spice on both the potatoes and cauliflower. Sprinkle the turmeric just on the cauliflower. Bake for 25 – 30 minutes until potatoes are golden brown on the edges and the cauliflower is softened. Once the veggies are done roasting, remove them from the oven. Keep the purple potatoes on the baking sheet, but transfer the yellow and red ones into a high speed blender. Also add the cauliflower, milk, broth, and salt. Using the soup functionality on your blender (or high for about 45 – 60 sec), blend until smooth. Serve soup hot with purple potatoes, sesame seeds, and green onion.