I have something to tell you, but you are never going to believe me.
This ultra-creamy flavor-packed soup is healthy. Yes, I just used the “h” word. I am proclaiming it loud and proud today. Healthy, heathy, healthy. If you are having a hard time believing me now, just wait until you take your first bite. This soup is silky, substantial, filling, packed with comforting flavors, and most definitely does not taste healthy.
Plus, this soup is EASY! All you need are six simple ingredients: cauliflower, broth, onion, celery, a few potatoes, and nutmeg in addition to the usual salt and pepper. Healthy, creamy, easy. Mind blowing, I know.
What I love most about this soup is that it calls for whole food ingredients and relies on starchy potatoes and velvety cauliflower for its creamless creaminess (say that 5 times fast!). When these magical ingredients soften in the broth, they blend up into a hearty and creamy concoction, no cream needed.
This soup is perfect for the last days of winter. It is filling, comforting, and warming like all good winter food should be, but it is so healthy it will get you ready for the sunny weather to come. This time of year I start to crave lighter foods in anticipation of spring, yet I still want something to warm me up from the winter chill. This soup is the perfect middle ground.
Now, I have already gushed incessantly about the dreamy creamy texture of this soup, but to take it to the next level, add croutons. Please. Toasted bread cubes provide the perfect texture and really round this bowl of soup out into a full meal. I also add some parsley for freshness. For the croutons I recommend using sourdough or rye bread and making your own at home. It is as simple as cubing some bread and tossing it into the oven with a splash of oil and a sprinkling of salt and pepper. If you do this while the soup simmers, it won’t add any extra time to the recipe. Win, win, win.
Now, this post wouldn’t be complete without a dedication to my dad. When I first started cooking plant based, this was one of my first recipes. Since then, I have made countless plant based concoctions and used my parents as my guinea pig taste testers (sorry about that, um, pickle soup fiasco…) To this day, this recipe is still my dad’s fave. I guess classics never die. This one goes out to you pops!
- 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
Combine all ingredients in a large soup pot and bring to a boil. Cover and simmer for 30 minutes.
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.