Vegan Roasted Cauliflower and Potato Soup

 Easy and delicious vegan soup - perfect for cold weather!

Easy and delicious vegan soup - perfect for cold weather!

Wondering what to do with the leftovers? Or maybe you want a lower-calorie option for one of your favorite soups! Admittedly, I probably held onto my Christmas leftovers a little too long, but I am still alive and well so I guess it wasn't too bad. I turned the few leftover mashed potatoes I had into a delicious and healthy version of one of my all time favorite soups: Creamy Potato! 

This winter has been pretty bitter in my part of the world. I don't know about you, but I always want soup and grilled cheese when it is cold and bitter outside. This recipe is very simple and pairs perfectly with a Daiya grilled cheese (or crackers...or by itself) Tag me on Instagram @k8canrelate if you make the soup! 

 Soup and grilled cheese for 2

Soup and grilled cheese for 2

What you'll need: 

  • 1 large head of cauliflower 
  • 1 medium yellow onion 
  • 4 cups vegetable broth 
  • 4 cloves garlic 
  • 2 tablespoons olive oil 
  • 2 cups leftover mashed potatoes 
  • 1/2 cup nutritional yeast (or more for taste)
  • Black pepper
  • Salt 
 Use as much or as little Nutritional Yeast as you want, this is what gives the soup a cheesy flavor.

Use as much or as little Nutritional Yeast as you want, this is what gives the soup a cheesy flavor.

What to do: 

Pre-heat your oven to 450 degrees Fahrenheit. Chop your cauliflower - they don’t need to be uniform. Peel 4 cloves of garlic. Place the cauliflower and garlic onto a nonstick pan or parchment lined pan. Place the pan into the oven for 20 minutes. 

In the last 10 minutes of cook time for the cauliflower, chop your yellow onion. Place your olive oil into a pot and place the burner on medium heat. Dump your onions into the pot and let cook down for 5-8 minutes, stirring occasionally. Pour your vegetable broth into the pot as well and stir. 

Check your cauliflower, it should be golden brown and a little crispy. Put your roasted cauliflower and garlic into the pot with the onions and vegetable broth. Turn up the heat to medium high and bring to a boil. Once boiling, reduce heat, cover and let simmer for 10 minutes. 

If you have an immersion blender, that method works. I used a regular blender. I poured my broth and other ingredients into my blender, everything except the leftover mashed potatoes. I powered the blender on low for about 4-5 minutes. I then added the mashed potatoes in and blended for an additional 3 minutes. 

Check the consistency. If you feel that it’s too thick, add in more vegetable broth or, for a creamier texture, unsweetened almond milk. 

Serve immediately or keep in the refrigerator up to 5 days.