The vegetarian and vegan recipe for cauliflower soup with potatoes is very low in fat and is a low-calorie vegetarian recipe. Unlike many other potato soup recipes, this one uses vegetable broth, vegan margarine and bay leaves to add flavor instead of butter. That means that this low-fat vegetarian soup recipe has just two grams of fat per serving.
This cauliflower and potato soup recipe is vegetarian, vegan, and as long as you use a gluten-free vegetable broth (read the label, as some are and some aren’t gluten free), it’s gluten free as well.
Ingredients
1 tablespoon olive oil, or vegan margarine
2 cloves garlic, minced
1 medium onion, diced
1 potato, diced (about 1 cup)
1 large head cauliflower, chopped (about 6 cups)
3 cups vegetable broth
2 bay leaves
Salt, to taste
Freshly ground black pepper, to taste
1 dash nutmeg
Vegan cheese, grated, for topping, optional
Green onions, chopped, for topping, optional
Gather the ingredients.
Sauté the onion and garlic in the vegan margarine or olive oil in a large soup or stock pot over medium heat, for 3 to 5 minutes, or until the onions and garlic are almost soft.
Add the diced potato and chopped cauliflower and cook for a few more minutes, stirring frequently.
Add the vegetable broth and bay leaves and bring to a simmer.
Reduce the heat to medium-low once the mixture is simmering, cover the pot, and allow to cook for 25 to 30 minutes.
Carefully remove the bay leaves, then transfer the soup to a blender and puree until smooth and creamy, or leave a bit of texture if desired.
Season lightly with a bit of salt, pepper and a dash of nutmeg and reheat if needed.
Top with grated vegan cheese and green onions, if desired, just before serving.
