A few months ago, my mom made a version of this soup that she found in an issue of Everyday Food. It was simple and delicious and we’ve been making it ever since. We’ve tweaked the recipe quite a bit so that now it’s an entirely different soup. Ours is dairy-free, but I love it even more than the original cheese-loaded version. A few dashes of nutritional yeast add a savory taste that really makes the flavors shine. Last time we went camping I made it at home and froze it. A giant block of frozen soup is great to stick in your cooler so that you need less ice.
Cauliflower Potato Soup
Prep Time10 minutes
Cook Time20 minutes
Activity GuideCar Camping, Bike Touring
- 2 tablespoon butter or margarine
- 1 medium onion, diced
- 1 large potato, diced
- 1 head cauliflower, chopped
- 4 cups vegetable broth
- salt and pepper, to taste
- 2 tablespoons nutritional yeast (optional)
- Cutting board
- Large pot
- Immersion blender or potato masher
- Heat the butter over medium heat in a large pot. Add the onions and saute until softened.
- Add the potato and cauliflower and saute for a few minutes, until the veggies start to brown.
- Add the vegetable broth and bring to a boil. Reduce heat and simmer until the vegetables are cooked through.
- If you have electricity and an immersion blender, puree the soup until smooth. Otherwise, mash the potatoes and cauliflower with a potato masher (it won’t be smooth, but it will be delicious).
- Stir in the nutritional yeast and season with salt and pepper.