- 2 Tbsp oil of your choice
- 4 cloves of garlic minced
- 1 onion chopped
- 1 head of cauliflower cut into florets
- 1 potato peeled & diced
- 2 cups vegetable broth
- 1 cup non-dairy milk* unsweetened
- 1/2 tsp salt to taste
- Pepper to taste
- Pinch of nutmeg (optional)
- 2 Tbsp nutritional yeast to taste (optional)
- To garnish (optional)
- 2–3 Tbsp pepitas and sunflower seeds
- Fresh parsley chopped
- Heat 1 tablespoon of the oil in a large pot.
- Add the onion and cook for about 5 minutes, or until the onion is softened and turning translucent. Then add the garlic and continue cooking for 30 seconds, or until fragrant.
- Add the cauliflower (reserve 1/4 of the florets for the topping as desired), potatoes, vegetable broth, and non-dairy milk. Bring to a boil. Then reduce the heat to a simmer, cover the pot and cook for about 15-20 minutes, or until the veggies are soft.
- In the meantime, heat the remaining oil in a skillet.
- Cut the reserved cauliflower florets into thin slices, and cook until browned and tender, stirring occasionally.
- When the cauliflower and potatoes are soft, add the salt, black pepper, nutmeg, and nutritional yeast (if using) and blend until creamy using an immersion or a regular blender. Taste and adjust seasonings as needed or add more non-dairy milk if it’s too thick.
- Serve the soup in bowls. Garnish with pan-fried cauliflower florets, pepitas, sunflower seeds, fresh parsley or your favorite toppings. Enjoy!
*Non-dairy milk: I prefer using full-fat coconut milk for the best creaminess but feel free to use your favorite unsweetened non-dairy milk or cream.