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+ servings

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
Keyword potato cauliflower soup with kale
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 485kcal
Author Tessa Fisher


  • 2 tablespoons olive oil
  • 2 cups chopped leeks
  • 4 medium 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)


  • 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, 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 pepper on top.


*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. 


Calories: 485kcal | Carbohydrates: 55g | Protein: 9g | Fat: 28g | Saturated Fat: 20g | Sodium: 1566mg | Potassium: 1398mg | Fiber: 8g | Sugar: 6g | Vitamin A: 2670IU | Vitamin C: 91mg | Calcium: 94mg | Iron: 4mg