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Vegan Potato Soup with Cauliflower and Smoked Paprika

Vegan Potato Soup with Cauliflower and Smoked Paprika
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Warm up with this creamy Vegan Potato Soup with Cauliflower and Smoked Paprika, a comforting and flavorful plant-based dish blending tender potatoes and cauliflower with smoky paprika. Perfect for chilly evenings, it offers a rich, creamy texture without dairy and is simple to make using pantry staples and fresh produce.

Ingredients

Scale

Vegetables

  • 4 cups potatoes (Russet recommended), peeled and chopped
  • 3 cups cauliflower florets
  • 1 medium onion, diced
  • 3 cloves garlic, minced

Liquids & Oils

  • 4 cups vegetable broth (good quality)
  • 2 tablespoons olive oil

Spices & Seasonings

  • 2 teaspoons smoked paprika
  • Salt, to taste
  • Black pepper, to taste

Optional Garnishes & Additions

  • Fresh parsley or chives, chopped
  • Additional smoked paprika for garnish
  • Drizzle of extra virgin olive oil
  • Coconut milk or cashew cream (for extra creaminess)
  • Cayenne or chili flakes (for heat)
  • Kale or spinach (for added greens)

Instructions

  1. Prepare Your Vegetables: Peel and chop the potatoes into uniform pieces to ensure even cooking. Chop the cauliflower into small florets and mince the garlic. Dice the onion finely to release their flavors evenly during cooking.
  2. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onions and minced garlic, stirring occasionally until they become translucent and fragrant, about 5 minutes. This creates the savory flavor base for your soup.
  3. Add Potatoes, Cauliflower, and Spices: Add the chopped potatoes and cauliflower to the pot. Sprinkle the smoked paprika evenly over the vegetables and stir well to coat everything, infusing the soup with its signature smoky flavor.
  4. Pour in Broth and Simmer: Pour in enough vegetable broth to just cover the vegetables. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cook until the potatoes and cauliflower are tender, approximately 20 minutes.
  5. Blend Until Smooth: Use an immersion blender or transfer the soup in batches to a countertop blender. Puree until smooth and creamy. If the soup is too thick, add a splash more broth or water to achieve your desired consistency.
  6. Season and Serve: Taste and adjust seasoning with salt and pepper as needed. Warm the soup through for an additional couple of minutes, then ladle into bowls. Garnish with fresh herbs, a drizzle of olive oil, or additional smoked paprika if desired.

Notes

  • Use Russet potatoes for a naturally creamy texture without additional thickeners.
  • Allow onions and garlic to soften properly to build the best flavor foundation.
  • Briefly toast smoked paprika in oil before adding broth to release its full smoky aroma.
  • Keep extra broth on hand to adjust soup thickness post-blending.
  • Adding fresh herbs at the end brightens the flavor and adds appealing color contrast.
  • For a creamier soup, stir in coconut milk or cashew cream.
  • Add a pinch of cayenne or chili flakes for a spicy kick.
  • Reserve some diced potatoes and cauliflower before blending for a chunky texture.
  • Add kale or spinach near the end for extra nutrition and color.

Nutrition

Keywords: vegan potato soup, cauliflower soup, smoked paprika soup, plant-based soup, creamy vegan soup, healthy comfort food

Find it online: https://jamescookes.com/vegan-potato-soup-with-cauliflower-and-smoked-paprika/