This Potato Cauliflower Soup with Kale is rich and creamy but totally dairy-free! Inspired by Irish colcannon potatoes, this easy recipe is nutritious and satisfying.
Potato soup is like one big hug in a bowl. It's comfort food to the max.
Add to that cauliflower and the combination is dreamy. Inspired by Colcannon, there are elements of the Irish mashed potato dish that show up in this recipe.
Colcannon is a combination of mashed potatoes, cabbage or kale, and leeks. Using those ingredients in addition to cauliflower gives this soup another depth of flavor and added creaminess.
Why You'll Love This Recipe
- Combining cauliflower with potatoes gives you creaminess and thickness without excessive carbs.
- Using coconut cream is another way to add a creamy feel but still keep this soup dairy free and vegan.
- A comforting soup that is healthy too.
- A vegetarian recipe fit for soup season.
Ingredients and Substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete list of ingredients and instructions in the recipe card below.
Once you prep your vegetables, you are halfway to creamy soup time!
Olive oil - The perfect mild fat for sautéing veggies. Avocado oil or another neutral oil will work well too.
Leeks - These give a great onion flavor without being too strong. Don't have leeks? If you can't find leeks or don't have them on hand, chop one yellow onion to use instead. Green onions are also a great sub. Want to know the best way to clean leeks? Check out this tutorial.
Russet potatoes - I like this classic type of potato because the starchiness is what helps act as a thickener. Yukon gold potatoes can be substituted.
Cauliflower - Cut back on carbs by using cauliflower instead of all potatoes.
Minced garlic - Stick with fresh garlic here as there is no comparison!
Vegetable broth - Every soup needs the comfort of broth to round things out. Vegetable stock can be used as well.
Coconut cream - I like coconut cream as a vegan dairy substitute. No heavy cream or sour cream here! You can buy canned coconut cream or refrigerate full-fat coconut milk overnight and use the solidified coconut. Almond milk can be used as a substitute.
Kale - Torn small enough, it easily wilts and combines with the other ingredients.
Step-by-Step Instructions
Before you start: Prep your vegetables and get out the remaining ingredients.
Step 1: Warm olive oil in a large saucepan, a Dutch oven, or soup pot. Cook the leeks until soft then add garlic.
Step 2: Add the potatoes and cauliflower followed by veggie broth. Bring to a boil and then simmer for 15 minutes.
Step 3: Add coconut cream to the pot and stir to fully combine. Use an immersion blender to puree half of the mixture to a creamy texture, leaving half of the veggies whole.
Step 4: Tear kale and add to cauliflower potato mixture. Place a lid on top and simmer until kale has wilted.
Tips
- Don't have coconut cream? Use the hardened cream from one can of full-fat coconut milk that has been refrigerated overnight.
- Be careful of hot liquids when using the immersion blender.
- Store leftovers in an airtight container in the fridge for 3-4 days.
- Reheat over gentle heat on the stove to ensure the mixture doesn't "break" and separate.
Serving Suggestions
While this hearty soup is perfect on its own, here are a few ideas for what to serve with vegan cauliflower soup!
- Gluten-free bread (or biscuits!) on the side for dunking.
- An accompaniment to a salad.
- A first course when served with chicken, steak, or fish.
- Pair with a sandwich.
FAQs
The classic recipe I based this on uses mashed potatoes, so I do prefer to blend the veggies. You can remove some of the cooked veggies first and add them back in once you blend the rest. Carefully use a full-size blender or go with a stick blender right in the pot.
More Vegan Soup Recipes
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
Potato Cauliflower Soup
Equipment
Ingredients
- 2 tablespoons olive oil
- 2 cups chopped leeks (1 leek)
- 4 medium Russett potatoes peeled and diced
- 2 cups cauliflower florets
- 2 cloves minced garlic
- 4 cups vegetable broth
- 1 cup coconut cream*
- 1 teaspoon salt
- pepper to taste
- 1 bunch kale, torn (about 3 cups)
Instructions
- Heat olive oil in a large dutch oven or saucepan over medium heat. Add leeks and cook, stirring occasionally, until softened (3-5 minutes). Be careful not to brown them. Turn heat down slightly if necessary.Add garlic, followed by potatoes, cauliflower, salt and pepper, and cook for one minute.
- Add vegetable broth to mixture and bring to a boil. Once at a boil, lower heat and simmer until potatoes and cauliflower are soft (about 15 minutes).
- When veggies are soft, add coconut cream and stir to combine. Using an immersion blender, carefully blend soup so that half of the potatoes-cauliflower mixture is pureed, leaving some potato and cauliflower pieces.
- Tear your kale into pieces and add to soup. Place a lid on top and cook on low heat until kale has wilted. Serve warm with ground black pepper on top.
Notes
- Want to know the best way to clean leeks? Check out this tutorial.
- Store leftovers in an airtight container in the fridge for 3-4 days.
- Reheat over a gentle heat on the stove, stirring occasionally, to ensure the soup doesn't "break" and separate.
C. L.
Tried this recipe for Sunday lunch. It came together very well. But, it was TOO SWEET, because the coconut cream that I used turned out to have 20 grams of sugar per one ounce serving. I will definitely try this again and check for no added sugars. (I did avoid using vegetable broth that had added sugar.)
Sharickah Rogers
So excited to try this! I'm adding tumeric to help with some immune support! Can't wait to taste it.
Tessa
That sounds great! Thank you!!
Brynne
Perfect fall weather dish!
Tessa
Yes! Thank you!