Vegan Cauliflower Potato Soup Recipe (2024)

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I have been loving making soups in my Instant Pot lately. My latest creation is this vegan cauliflower potato soup recipe. This creamy vegan soup is made in the pressure cooker and with freshly roasted cauliflower. It is extremely simple and perfect for a starter dish or as a yummy lunch. I love that it’s still creamy even though there is no dairy in it. I used a can of full-fat coconut milk to get the consistency of a cream of cauliflower soup!

Instant Pot Soups

The instant pot pressure cooker has become my go-to tool in making soups. This instant pot potato soup took only 40 minutes to make from chopping to serving. If it was made in the slow cooker, it would take 5 hours on high and on the stove at least an hour. It is so much cleaner and easier to make soup in the instant pot. I am actually considering getting a second one for the holidays. I have the 6 Quart Instant Pot right now and really want the 3 Quart Instant Potfor smaller meals.

Instant Pot Carrot Soup
Beet Root Soup
Instant Pot Pho Soup
Homemade Chicken Soup made in the Instant Pot
Instant Pot Beer Cheese Soup

What to Serve with Dairy Free Potato Soup?

Since this dairy-free potato soup is my favorite dinner starter, I love serving the following food with my cauliflower soup:

Instant Pot Beef Roast Recipe
Chicken Francese Dinner
Baked Chicken Milanese

Health Benefits of Cauliflower

Cauliflower is a pretty amazing food. It is said to have tons of health benefits. I have been reading about cauliflower a lot lately. It is supposed to help fight cancer, boosts heart health, and is an anti-inflammatory that helps with digestion. It’s also super tasty and goes great in soups!

Cauliflower is actually considered a beauty food because of all the antioxidants in it. They help resist aging caused by exposure to everyday pollutants and sun. Here are some awesome cauliflower recipes that you with love:

Julia Child Cauliflower Au Gratin
Low Carb Egg Muffins
Instant Pot Cauliflower Mashed Potatoes
Easy Buffalo Wing Cauliflower
Parmesan Cauliflower Casserole

Vegan Cauliflower Potato Soup Recipe

Cauliflower Potato Soup Ingredients

3 Potatoes
2 Heads of Cauliflower
1 Can of Coconut Milk
32 oz of Vegetable Broth
1 Tablespoon Sea Salt

How to Make Cauliflower Soup?

Start by slicing up 2 head of cauliflower. Remove the green leaves and keep the white stems.

Separate the two heads so that one will go into the instant pot and the other will roast in the oven. Of course, all the stems can go into the instant pot with the vegetable broth.

Next, peel the three potatoes and slice them into 1-inch pieces. This helps them cook quicker

Add one chopped up head of cauliflower with the stems (no leaves) into the Instant Pot along with the 3 peeled and cut up potatoes.

Then, add a full container of the vegetable broth. The boxed kind is 32 ounces.

Next, sprinkle about one tablespoon of sea salt on top.

Put the lid on the instant pot and press the soup button and time for 35 minutes on high pressure.

Set the pressure valve so that it’s close and the veggies will be pressure cooked.

How to Roast Cauliflower?

While you wait, roast cauliflower in the broiler at 500 degrees F for 20 minutes. You want the cauliflower to be a little burnt on top. Feel free to spray a little olive oil over the cauliflower before roasting.

I moved the oven shelf to the middle so that the cauliflower would roast slowly while the instant pot soup cooks.

Remove the cauliflower from the oven and cover with foil to keep it hot.

Blend the Cauliflower and Potato Soup

When the instant pot beeps showing that the pressure cooking is complete, you can quick release the steam. Make sure to be safe and keep kids and hands away from the vent.

Also, I vent away from my cabinets because it can get really messy and steam up my cabinets.

Once the instant pot is done venting, Shut it off and let cool for a couple of minutes so that it’s not scorching hot.

Using an immersion blender, blend everything in the instant pot so that it’s smooth.

Then, add the can of full-fat coconut milk and blend until fully mixed. It’s a healthy fat and makes the soup so creamy. Who knew you can skip the dairy and still have a creamy soup!? My favorite coconut milk is from Thai Kitchen.

Serve the cauliflower soup hot and add in the roasted cauliflower to give the soup an awesome heartiness.

Notes

You can garnish this cauliflower potato soup with scallions, chives, and even bacon. If you think of it like loaded baked potato soup, you can pretty much add anything that goes well on a baked potato.

Vegan Cauliflower Potato Soup Recipe

Yummy vegan soup made in the Instant Pot Pressure Cooker - you'll fall in love with this Cauliflower Potato Soup Recipe made with canned Coconut milk

Course Soups

Cuisine American

Keyword Cauliflower

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Ingredients

3 Potatoes peeled
2 Cauliflower
13.5 oz Coconut Milk
32 oz Vegetable Broth
1 Tablespoon Salt

Instructions

Start by slicing up 2 head of cauliflower. Remove the green leaves and keep the white stems.
Separate the two heads ofcauliflower so that one will go into the instant pot and the other will roast in the oven. All the stems can go into the instant pot with the vegetable broth.
Next, peel the three potatoes and slice them into 1-inch pieces. This helps them cook quicker.
Add one chopped up head of cauliflower with the stems (no leaves) into the Instant Pot along with the peeled potatoes.
Add afull container of the vegetable broth - 32 ounces into the Instant Pot.
Sprinkle about one tablespoon of sea salt on top.
Put the lid on the instant pot and press the soup button and time for 35 minutes at high pressure.
Set the pressure valve so that it’s close and the veggies will be pressure cooked.
Roast the remainder of the cauliflower in the broiler at 500 degrees F for 20 minutes. It is ready when the cauliflower to be a little burnt on top. Feel free to spray a little olive oil over the cauliflower before roasting. Movethe oven shelf to the middle so that the cauliflower would roast slowly while the instant pot cauliflower potato soup cooks.
Remove the cauliflower from the oven and cover with foil to keep it hot.
When the instant pot beeps showing that the pressure cooking is complete, you can quick release the steam. Make sure to be safe and keep kids and hands away from the vent.
Once the instant pot is done venting, shut it off and let cool for a couple of minutes so that it’s not scorching hot.
Using an immersion blender, blend everything in the instant pot so that it’s smooth.
Then, add the can of full-fat coconut milk and blend until fully mixed.
Serve the cauliflower soup hot and add in the roasted cauliflower.

Nutrition Facts

Vegan Cauliflower Potato Soup Recipe

Amount Per Serving

Calories 364Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 18g90%

Cholesterol 0mg0%

Sodium 2765mg115%

Potassium 1729mg49%

Carbohydrates 39g13%

Fiber 9g36%

Sugar 7g8%

Protein 11g22%

Calcium 128mg13%

Vitamin C 157.7mg191%

Vitamin A 485IU10%

Iron 9.5mg53%

* Percent Daily Values are based on a 2000 calorie diet.

Vegan Soup Recipes

Here are some more vegan soups that you will love:

Easy Sweet Potato Soup
Classic Tuscan Tomato Soup
Vegan Paleo Chili Recipe

Vegan Cauliflower Potato Soup Recipe (2024)

FAQs

Why is my cauliflower soup tasteless? ›

How Do You Fix Bland Cauliflower Soup?

Season twice with salt and pepper: You'll start by seasoning the cauliflower florets with salt and pepper before roasting. Then, season again when the roasted florets are combined with broth on the stovetop. ...
Add lots of aromatics. ...
Finish with lemon.

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How do you thicken potato soup without heavy cream? ›

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute.

See Details ›

What is the best thickening agent for potato soup? ›

Cornstarch is not the only thickening agent you can use. Other alternatives include flour, arrowroot powder, instant mashed potatoes, or even pureed vegetables like cauliflower or cooked oats. Each of these options will add thickness to your soup while imparting its own unique taste and texture.

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Why isn't my potato soup creamy? ›

Why isn't my potato soup creamy? Most creamy soups require you to add dairy of some sort into it. If you're finding your soup is too thin adding milk, add in cream instead, or whole milk.

Get More Info Here ›

What brings out the Flavour of cauliflower? ›

This is true of any vegetable — boiling it will give you a flavor closer to the raw flavor, which means more bitterness and more astringency. Caramelizing it will bring out its hidden sweetness. This light, vibrant roasted cauliflower salad is a recipe I developed for the fall menu at Duo.

Learn More Now ›

How do you add depth of Flavour to soup? ›

Add acidic ingredients.

Foods that have a great deal of acidity, like lemon juice, vinegar, white wine, and tomato puree, can help liven up the flavor of bland-tasting bone and other broths. "The acidity of these ingredients works to complement and enhance the broth's flavors, not mask it.

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What is the healthiest soup thickener? ›

Consider using methods like making a roux, blending beans or legumes, using bread, adding egg yolk, pureeing vegetables, incorporating heavy cream or coconut milk, adding potato flakes or starch, or making a slurry with cornstarch or arrowroot to thicken soups without sacrificing flavor or texture.

Get More Info ›

How do you thicken cauliflower soup? ›

We thicken cauliflower soup by cooking flour and butter together to make a roux, but the soup will have a brothy consistency. To create a thicker texture, puree 2 cups of soup. Then add the puree back to the pot and stir until well combined.

Get More Info Here ›

Does soup get thicker the longer you cook it? ›

Many home cooks find themselves wondering how to thicken a soup, and there are a few different ways: cooking the soup longer to remove excess liquid, blending some of the solid ingredients of the soup, or using food scraps like bread or potatoes to thicken the soup, but if you don't have time to wait, you can use a ...

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Can I use potato flakes to thicken potato soup? ›

This soup-thickening hack couldn't be easier. Unlike using flour, which requires either making a little roux before you start cooking or a beurre manié afterwards, or using a cornstarch slurry that can create a gloppy texture, the instant mashed potato flakes can simply be sprinkled into the finished dish.

How do you doctor up bland potato soup? ›

Your potato soup is bland? Try adding a little more salt. That's usually the answer to any issue of blandness, no matter the recipe in question. A basic Appalachian style potato soup uses only a handful of simple ingredients, leaning on milk and water and often bouillon to create the brothy soup base.

What is a substitute for heavy cream in potato soup? ›

Similarly to half-and-half, milk makes a good heavy cream substitute when it's combined with melted butter. Combine 3/4 cup milk and 1/4 cup melted butter for every cup of heavy cream.

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How do you make potato soup not bland? ›

Perhaps the simplest approach is to flavor your soup with salt throughout the cooking process. Instead of waiting until the end of cooking to realize your soup lacks taste, you can add a bit of salt during each phase of cooking. Doing so will help bring out the flavors of each of the ingredients.

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Why does my soup have no flavor? ›

Let the Broth Evaporate and Cook Longer

If your broth tastes thin and bland, you may want to cook and let it evaporate for longer. That helps concentrate its flavors and gives you a better-tasting soup broth. Be sure to remove the lid to let the steam escape.

Why is my soup so tasteless? ›

If a soup is tasting bland in the bowl, consider adding acid rather than salt. A squeeze of lemon or lime, or a dash of yogurt or sour cream can add brightness to the bowl. Start with the basics. Ensure you've added enough salt and black pepper.

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How to add Flavour to vegetable soup? ›

Dried herbs and seasonings: homemade seasoned salt, black pepper, Italian seasoning, and dried bay leaves lend flavor to the soup. Stock: I much prefer chicken stock over vegetable stock in terms of flavor, though if you want to keep this soup vegetarian, feel free to use vegetable broth or stock instead.

Tell Me More ›

Is cauliflower tasteless? ›

When eaten raw, cauliflower is crunchy, and it has a mild, fresh flavor. This makes it very easy to season or flavor any way you like! It is also a well of nutritional benefits. Cauliflower has only 25 calories per cup, and it contains Vitamin C, folate, and potassium among other nutrients.

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