|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 (about 1 cup)
1 large head cauliflower, chopped (about 6 cups)
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
Steps to Make It
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.