Print

Vegan Potato Soup with Cauliflower and Smoked Paprika

Vegan Potato Soup with Cauliflower and Smoked Paprika
Print Recipe

Warm up with a creamy and flavorful vegan potato soup blended with cauliflower and smoked paprika for a comforting, nutrient-packed, dairy-free meal perfect anytime.

Ingredients

Scale

Vegetables

  • 4 medium Yukon Gold or Russet potatoes, peeled and diced
  • 1 medium head of cauliflower, chopped into bite-sized florets
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced

Spices and Seasonings

  • 2 teaspoons smoked paprika
  • Salt, to taste
  • Black pepper, to taste

Liquids

  • 4 cups vegetable broth
  • 1 cup unsweetened plant milk (almond, oat, or cashew milk recommended)

Fats and Oils

  • 2 tablespoons olive oil

Garnishes (optional)

  • Fresh parsley, chopped
  • Sliced green onions
  • Dollop of coconut yogurt

Instructions

  1. Prepare the vegetables: Peel and dice the potatoes into evenly sized cubes to ensure they cook evenly. Chop the cauliflower into bite-sized florets and finely chop the onion and garlic.
  2. Sauté aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant, about 5 minutes, stirring occasionally to avoid browning.
  3. Add potatoes, cauliflower, and smoked paprika: Stir in the potatoes and cauliflower florets with the smoked paprika, coating everything evenly to unlock the spice’s smoky aroma.
  4. Pour in vegetable broth and simmer: Add the vegetable broth and bring the mixture to a boil. Reduce heat to a simmer and cook until the vegetables are tender, about 20 minutes.
  5. Blend the soup: Using an immersion blender or a countertop blender in batches, puree the soup until it reaches a smooth, creamy consistency, leaving a little texture if preferred.
  6. Stir in plant milk and season: Return the soup to the pot if needed and stir in the plant milk. Season with salt and pepper to taste, heating gently for a few more minutes to combine flavors.

Notes

  • Cut potatoes and cauliflower into similar sizes for even cooking.
  • Briefly sauté smoked paprika with onions and garlic to intensify the smoky flavor.
  • Blend the soup in stages to keep some chunky texture if desired.
  • Adjust soup thickness by adding more broth or plant milk after blending.
  • Garnish with fresh parsley or chives just before serving to add brightness and color.

Nutrition

Keywords: vegan potato soup, cauliflower soup, smoked paprika soup, dairy-free soup, gluten-free, plant-based, comforting soup, creamy vegan soup

Find it online: https://ninagourmet.com/vegan-potato-soup-with-cauliflower-and-smoked-paprika/