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 Time / Cook Time/
Activity GuideBike Touring, Car Camping
- 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
- 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.