Potato Cauliflower Soup

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.

Course Main Course, Side Dish, Soup

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 485kcal

Author Tessa

Equipment

Immersion Blender

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

*You can use canned coconut cream or refrigerate a can of full-fat coconut milk overnight and use the solid coconut milk in the recipe.

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.

Nutrition