Creamy Cauliflower and Potato Soup

Ingredients

• 1 Tbsp Olive Oil

• 2 Cups Yellow Onion, chopped

• 3 Cups Cauliflower Florets, chopped

• 3 Cups Potatoes, chopped

• 1 Tablespoon Garlic, minced

• 2 tsp Ground Coriander

• 2 tsp Thyme

• 1 tsp Onion Powder

• 1 tsp Garlic Powder

• 2 tsp Salt

• 6 Cups Vegetable Broth (low-sodium or unsalted)

• 1 Cup Cashew Cream (1/2 Cup raw cashews, soaked and blended with 1/2 Cup of water)

• 1 Tbsp Lemon Juice

• 1 tsp Lemon Zest
  

Directions

1. Heat the oil in a soup pot over medium heat. When the oil is hot, add the onions and cook for about 6 minutes, until the onions are soft and translucent. 

2. Add the Cauliflower, garlic, coriander, thyme, onion powder, garlic powder, and salt, then cook for 3 to 4 minutes, stirring often; being careful not to burn the garlic or spices.

3. Add the vegetable broth and Potatoes, let the pot come to a boil, then reduce the heat to low, put a top on the pot and simmer for about 20 minutes.

4. Turn off the heat then add the remaining ingredients and mix thoroughly.

5. Blend the Soup with an immersion blender or transfer the contents of the pot to a blender and blend until smooth (unless you have an extra large blender, you will need to do this in batches).

   Serve with roasted garlic cashew cream and broccoli microgreens or toasted pepitas. Put the leftover soup in an air-tight container and store in the refrigerator for up to 5 days.

This creamy Cauliflower Soup is one of my new favorites. It's super delicious, easy to make, gluten free, vegan, and incredibly nutritious. Find more recipes like this one in my plant based meal prep fundamentals course, available via chefrouge.io/mealprepfundamentals

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