Cauliflower Potato Soup

In Main Courses, Soups, Uncategorized, vegan on March 19, 2010 at 12:14 pm

I absolutely love Healthy, Happy Life’s recipes.  She takes comfort food and veganizes it in the best way!  This soup was so simple and so tasty!  I modified it a bit and didn’t puree all of it, because I like to keep chunks of cauliflower and potato for texture. Yum yum!

Adapted from Healthy, Happy Life:


Part 1

1 yellow onion

1/2 head cauliflower, chopped up

1 white potato, cubed

herbs (I used thyme, garlic powder, parsley)

1 cup vegetable broth (I used water + veggie bouillon)

1/2 cup plain rice milk

2 tsp dijon mustard

Heat oil in pot over medium heat. Add diced onion, cook for 3-4 minutes.  Add in chopped potato.  After 5 minutes, add in vegetable broth and milk, chopped cauliflower.  Turn up heat until boiling, then turn down heat, put lid on pot and “steam” cauliflower for 5 minutes.  Add in herbs and mustard and take off heat.  Once cooled, use immersion blender to puree soup.

Part 2 (Saffron Roux)

2 tbsp cornstarch

pinch saffron (this is optional – I realize not everyone has saffron on hand!)

1 cup vegetable broth (eyeball this amount)

1/4 cup rice milk

Stir vegetable broth and milk, adding in cornstarch slowly over low heat.  Once cornstarch is mixed in, turn heat to medium until roux becomes like a thick liquid.  Add in saffron and turn off heat.  Mix into soup until blended.



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