Creamy Cauliflower and Potato Soup with Asparagus, Peas, and Basil Recipe
This creamy and vibrant Cauliflower and Potato Soup combines riced cauliflower, tender red potatoes, and fresh spring vegetables like asparagus and English peas, lightly sautéed and infused with lemon zest and fresh basil. This comforting, dairy-free soup uses non-dairy milk and vegetable stock to create a luscious, smooth base, perfect for a healthy and flavorful meal. It’s easy to prepare on the stovetop, making it ideal for a warm, nourishing lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
Soup Base
- ¼ cup olive oil (60 mL), divided, plus more for drizzling
- 20 oz riced cauliflower (565 g)
- 5 oz leeks (140 g), tough green ends removed, cut into half-moons and rinsed
- 5 cloves garlic, smashed
- 1 tablespoon kosher salt, plus 2 teaspoons, divided, plus more to taste
- 4 cups vegetable stock (960 mL)
- 2 cups non-dairy milk (480 mL), plus more to taste, divided
- 1 ½ lb medium red potatoes (680 g), cut into ½ inch (1 ¼ cm) cubes
- Cold water, as needed
Vegetables & Garnish
- 10 oz asparagus (285 g), woody stems removed, cut into ½ inch (1 ¼ cm) pieces
- 1 ½ cups frozen English peas (170 g)
- 1 lemon, zested
- ¼ cup thinly sliced fresh basil (10 g), plus more for garnish
- 2 tablespoons fresh lemon juice
- Freshly ground black pepper, for garnish
Instructions
- Sauté Vegetables for Soup Base: In a large pot, heat 2 tablespoons of olive oil over medium heat until shimmering. Add riced cauliflower, leeks, garlic, and 1 teaspoon of kosher salt. Sauté for about 2 minutes until the leeks begin to soften but retain some texture.
- Simmer Soup Base: Pour in the vegetable stock and 2 cups of non-dairy milk. Increase heat to medium-high and bring the mixture to a boil. Then reduce heat to medium, cover the pot, and let it simmer gently for 15-20 minutes, or until the cauliflower is completely tender and broken down.
- Sauté Asparagus and Peas: While soup base simmers, heat 2 tablespoons of olive oil in a large pan over medium heat. Add asparagus, frozen peas, and 1 teaspoon kosher salt. Sauté for 2 minutes until vegetables are bright green but still crisp. Remove pan from heat and stir in lemon zest and sliced basil. Transfer this mixture to a bowl and set aside.
- Cook Potatoes: Wipe out the sauté pan. Add cubed potatoes and enough cold water to cover by about 1 inch (1 ¼ cm). Season water with 1 tablespoon of kosher salt. Bring to a boil, then reduce heat to medium-low and simmer for 8-10 minutes until potatoes are tender but not mushy. Drain and set aside.
- Blend Soup Base: Remove the pot with cauliflower mixture from heat. Using an immersion blender, blend the soup until completely smooth and creamy. If needed, add up to 1 cup of additional non-dairy milk or water to thin the soup to the desired consistency.
- Combine All Ingredients: Stir the sautéed asparagus and peas, cooked potatoes, and fresh lemon juice into the blended soup. Taste and adjust seasoning with salt as needed.
- Serve and Garnish: Ladle the soup into bowls. Garnish with additional fresh basil leaves, a drizzle of olive oil, and freshly ground black pepper. Enjoy immediately.
Notes
- You can substitute other non-dairy milk like almond, oat, or cashew milk as preferred.
- For a richer flavor, use homemade vegetable stock or high-quality store-bought vegetable broth.
- The immersion blender is essential for achieving a creamy, smooth texture without dairy.
- Adjust the thickness of the soup by adding more or less non-dairy milk or water.
- Feel free to add other spring vegetables such as zucchini or green beans for variation.
- This soup is best served fresh but can be stored in the refrigerator for up to 3 days.
- Reheat gently to avoid overcooking the vegetables and losing their bright color.
