It is pretty hard to believe that this soup is entirely dairy-free, but trust me on this one, it is creamy and delicious beyond belief! I make up for not using dairy by using almond milk as part of the base, and it definitely does the job. If you are into dairy, you can add some cheese in place of the nutritional yeast (some grated parmesan sounds perfect!). The flavors are amplified by the fact that I roasted the cauliflower and potatoes beforehand. You can definitely save some time by boiling the veggies, but I think roasting is worth the extra wait. I also added some protein into this soup by including some collagen powder! This step is totally optional, but I find that most soups are too carb-focused to be a filling meal, so the extra protein boost is a plus for me. Collagen is good for skin & hair growth, strengthening your gut lining, and promoting healthy joints and bones! I used Further Food’s marine collagen peptides. If you want a discount, use the code VEGGIESTHENWINE10 at checkout 🙂
let’s talk cauliflower…
Cauliflower may not seem like it has too many nutritional benefits (haven’t you heard to ‘eat your colors’?), but in the case of cauliflower, not having colors does not mean not having any of the good stuff. Cauliflower is in the cruciferous family (its brothers and sisters include broccoli, kale & Brussels sprouts), thus it shares a lot of the same properties as those veggies. One little cup has 77% of your daily value (DV) for vitamin C, and 20% of the DV for vitamin K! But one of the best things about cauliflower is its antioxidant, disease-fighting, cancer-preventing, detoxifying goodness!
Cauliflower has a compound called sulforaphane, which contains sulfur and is present in the other cruciferous veggies as well (this is why cooking [or over-cooking] these veggies can create an unpleasant smell sometimes!). Despite the smell, sulforaphanes are rockstars for fighting cancer, improving heart health, and possibly helping to prevent or reduce symptoms of neurodegenerative diseases, such as Alzheimer’s and Parkinson’s disease (coincidence that cauliflower florets kind of look like a brain??). Cauliflower also has compounds called glucosinolates, which are anti-inflammatory, and DIM (diindolylmethane), which has been linked to cancer prevention, especially with cancers that involve hormones, such as breast, ovarian, cervical and prostate cancers.
Now go eat your cauliflower! Preferably, in this soup down there.
You can use whatever base you want in this soup; I used half vegetable broth and half almond milk. If you want it more creamy, you can do all almond milk (or whatever milk you like). If you want more of a salty, savory taste, then do all broth! I used these two:
There’s not much more to this recipe than roasting up your veggies, then blending them up! But here’s some specific instructions below:
[lt_recipe name=”Roasted Cauliflower and Potato Soup” servings=”2-4″ prep_time=”15M” cook_time=”50M” total_time=”1H5M” summary=”Deliciously creamy, dairy-free soup with the complex flavors of roasted cauliflower and potato. YUM!” print=”yes” ingredients=”12 oz cauliflower florets ;1 pound gold potatoes (Russet would work, too);2 Tbsp avocado oil ;Salt & pepper ;16 oz vegetable broth ;12-16 oz unsweetened almond milk;1/8 cup collagen (I used marine collagen from Further Food)*optional ;1/4 c nutritional yeast (or parmesan if not dairy-free);1/2 tsp garlic powder;Green onions to top ” ]Preheat oven to 450 degrees F. ;Chop cauliflower and potatoes into bite-sized pieces. ;Toss with avocado oil, salt, and pepper. ;Roast in oven for 40-50 minutes, checking and turning periodically. ;Blend roasted veggies with almond milk and broth, in batches if using a small blender. Hand immersion blender would also work. ;Add salt and pepper to taste, and garlic powder and nutritional yeast. ;Add collagen (optional) and stir well. ;Top with green onions and maybe a slice of toasty sourdough![/lt_recipe]
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