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Impossibly creamy dairy-free soup!

Cauliflower Potato Soup

  • Author: Laurel
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 -6 servings 1x
  • Category: Soup
  • Cuisine: dairy-free, egg-free, gluten-free, grain-free, nut-free, soy-free, sugar-free, vegan, vegetarian


This creamy delicious soup is the perfect weeknight meal. It is hearty and filling, uses only 6 main ingredients, needs only 2 steps, and can be whipped up in a jiffy! If you want to add croutons (true me, you do) see the notes for the crouton recipe!


  • 1 white onion (, diced)
  • 3 stalks celery (, diced)
  • 2 large Yukon potatoes (, diced)
  • 1 head cauliflower (, cut into florets)
  • 4 cups vegetable stock
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon nutmeg


  1. Combine all ingredients in a large soup pot and bring to a boil. Cover and simmer for 30 minutes.
  2. Let the soup cool for a few minutes and then transfer to a blender. Remove the small insert from your blender lid and cover the now exposed top with a towel to allow some of the steam to escape when blending. Blend until silky smooth. Ladle into bowls and serve.


For the croutons, cube your favorite bread, I highly recommend sourdough or rye, and toss with olive oil to coat, and then season with salt and pepper. Bake at 400 degrees until golden brown, about 15 minutes.