|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||6%|
|Saturated Fat 1g||4%|
|Total Carbohydrate 32g||12%|
|Dietary Fiber 7g||26%|
|Total Sugars 7g|
|Vitamin C 104mg||519%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This vegetarian and vegan recipe for cauliflower soup with potatoes is very low in fat and is a low-calorie vegetarian recipe. Unlike many other potato soup recipes, this one uses vegetable broth, vegan margarine and bay leaves to add flavor instead of butter. That means that this low-fat vegetarian soup recipe has just two grams of fat per serving. Because of that, you'll want to be sure to use a good-quality vegetable broth for the most flavor. If you're not using a fresh, homemade vegetable broth, you can use powdered broth or vegetarian bouillon cubes for a little extra to boost the flavor.
This cauliflower and potato soup recipe is vegetarian, vegan, and as long as you use a gluten-free vegetable broth (read the label, as some are and some aren't gluten-free), it's gluten-free as well.
Click Play to See This Vegan Cauliflower and Potato Soup Recipe Come Together
1 tablespoon olive oil, or vegan margarine
2 cloves garlic, minced
1 medium onion, diced
1 potato, diced
1 large head cauliflower, chopped
3 cups vegetable broth
2 bay leaves
Salt, to taste
Freshly ground black pepper, to taste
1 dash nutmeg
Vegan cheese, grated, for topping, optional
Green onions, chopped, for topping, optional
Gather the ingredients.
Sauté the onion and garlic in the vegan margarine or olive oil in a large soup or stock pot over medium heat, for 3 to 5 minutes, or until the onions and garlic are almost soft.
Add the diced potato and chopped cauliflower and cook for a few more minutes, stirring frequently.
Add the vegetable broth and bay leaves and bring to a simmer.
Reduce the heat to medium-low once the mixture is simmering, cover the pot, and allow to cook for 25 to 30 minutes.
Carefully remove the bay leaves, then transfer the soup to a blender and puree until smooth and creamy, or leave a bit of texture if desired.
Season lightly with a bit of salt, pepper and a dash of nutmeg and reheat if needed.
Top with grated vegan cheese and green onions, if desired, just before serving.
Use Caution When Blending Hot Ingredients
Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.