Creamy Vegetable Soup with Roasted Cauliflower and Yukon Gold Potatoes
By Emma Collins
Prep
15 min
Cook
50 min
Total
65 min
Servings
6
Level
Easy
Prepare six servings of this vegetable soup for meal planning. Eat the prepared servings at another time. My favorite aspect of this soup is the roasted onion, carrot, celery, and cauliflower flavors. Roast the vegetables used in this soup recipe before pureeing them.
Use the biggest baking sheet you have and arrange the vegetables on the baking sheet with space between them. Vegetables will not brown properly on a baking sheet if they are packed closely together. Arranging vegetables on the baking sheet will allow them to brown on the baking sheet before being added to the pot. Roasted vegetables have more flavor than boiled vegetables.
Once the potatoes are soft enough to pierce with a fork, remove the bay leaf and blend. I like using an immersion blender for meal prep, but you can also use a countertop blender in smaller batches. Do not fill a blender more than halfway with hot soup. Continue to blend until smooth, then stir in the coconut milk or cashews and butter.
Use russet potatoes if available. Alternatives are butternut squash and sweet potatoes. Broccoli is also an alternative. To prepare a vegan version of the recipe, use olive oil or other vegan butter products and coconut milk or cashew cream. Suggested toppings for the hot dish include parsley and croutons. Serving side dishes of bread with this recipe will increase its nutritional value.
Why this recipe works
- Six servings are convenient if you want to share leftovers for lunch and don't want to make a separate lunch.
- Precook the whole pot of food ahead of time if you will need lunches waiting in the fridge.
- Roasted vegetables provide brown flavors to the soup stock. Potatoes simmer in broth.
- The cooking directions mention one baking sheet and one large pot. You can use an immersion blender to puree foods in the pot.
- Try using coconut milk or soaked cashews as toppings. There are other toppings you might enjoy, too.
- Vegan butter or olive oil are possible substitutes to make a vegan version of this recipe in the same way.
Ingredients
- •1 large yellow onion (roughly chopped)
- •3 cloves garlic (minced)
- •3 medium carrots (peeled and roughly chopped)
- •2 stalks celery (roughly chopped)
- •1 lb Yukon Gold potatoes (peeled and diced, or use Russet potatoes)
- •1 small head cauliflower (cut into florets)
- •2 tbsp olive oil (plus more for serving, or use 1 tbsp in place of butter for a vegan option)
- •6 cups low-sodium vegetable broth
- •1 tsp dried thyme
- •1 bay leaf
- •½ cup full-fat coconut milk (or use 1/4 cup soaked raw cashews)
- •¼ cup raw cashews (soaked and blended, use instead of coconut milk)
- •1 tbsp butter (or use vegan butter or olive oil)
- •1 tbsp vegan butter (optional, use instead of butter)
- •1 tsp salt (plus more to taste)
- •½ tsp freshly ground black pepper (plus more to taste)
- •fresh parsley (optional, for serving)
- •croutons (optional, for serving)
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Toss the onion, carrots, celery, and cauliflower on a large baking sheet with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper.
- 3
Arrange the vegetables in a single layer.
- 4
Roast for 25-30 minutes, until tender and lightly caramelized.
- 5
Heat a large pot or Dutch oven over medium heat.
- 6
Add the garlic and cook for 30-60 seconds, until fragrant.
- 7
Add the roasted vegetables, potatoes, vegetable broth, thyme, and bay leaf, then stir to combine.
- 8
Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, until the potatoes are tender when pierced with a fork.
- 9
Remove the pot from the heat and discard the bay leaf.
- 10
Puree the soup with an immersion blender until completely smooth, or blend it in batches in a standing blender with the lid vented.
- 11
Return the soup to the pot over low heat and stir in the coconut milk or blended soaked cashews and the butter.
- 12
Warm the soup gently for 1-2 minutes without letting it boil.
- 13
Taste and adjust the salt and pepper as needed.
- 14
Serve hot with fresh parsley, croutons, or a drizzle of olive oil.
FAQ
Nutrition (per serving)
Calories
210
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