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Loaded Baked Potato and Cauliflower Soup. Vegan. GF.

January 29, 2018 by Knead to Cook Filed Under: Cheese, Gluten Free, Potatoes, Soups, Sponsored, Vegan, Vegan proteins, Vitamix, Wheat Free 31 Comments

Happy Monday my friends.  I know I’ve been a bit MIA lately but trying my best to heal and stay off my knee for hours on end in the kitchen. This week, I’m attempting to start cooking full time, recipe creation and blogging – with intermittent moments of icing.

Today I teamed up with OXO to share a yummy, healthy & filling recipe along with some incredible, yet basic kitchen tools every chef needs.  The recipe has been adapted from Healthyish to make it vegan.  I hope you enjoy this super easy recipe, that I might add, freezes nicely and is so comforting on these bone-chilling winter days.

 

5.0 from 2 reviews
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Loaded Baked Potato and Cauliflower Soup. Vegan. GF.
 
Ingredients
  • 1 TBL olive oil
  • 2 medium or 1 large yellow onion, diced
  • Salt and pepper
  • 1 heaping tsp of smoked paprika (optional)
  • 2 large Russet potatoes, peeled and cubed
  • 1 medium head of cauliflower, washed and trimmed
  • 8 cups of vegetable stock or broth
  • Tofutti sour cream (optional)
  • Chives or fresh parsley (optional)
  • Grated vegan cheese (optional)
Instructions
  1. Into a large stock pot (I originally used a smaller one and had to migrate everything over) add your olive oil over medium heat.
  2. Add your onions, smoked paprika, salt and pepper.
  3. Stir and cook for about 10 minutes or until golden.
  4. Add your potatoes, cauliflower and stock to the pot.
  5. Give that all a good stir and bring the heat up to maximum.
  6. Once boiling, reduce the heat and cover to simmer.
  7. Cook for 20-25 minutes or until the veggies are knife tender.
  8. Using a blender or hand immersion blender, puree the soup. If using a blender, work in small batches.
  9. Blend until creamy.
  10. Ladle into bowls and top with optional sour cream, cheese, salt and pepper and fresh herbs of choice.
  11. Enjoy!
3.5.3229

In case you wanted the full, original recipe – see below.


I started out using my Staub smaller stock pot and quickly switched to a larger one.  This recipe makes a nice big batch of soup!

As I mentioned, I had the opportunity to use some new products that OXO sent me. This is a very versatile knife that every kitchen needs.  It’s an 8 inch Chef knife – super sharp (be careful) and seamlessly cuts though anything veggie, squash or protein you throw at it.

It’s imperative that you use the right tools when cooking not only to yield a successful dish but to protect your cookware.  I love using wooden spoons like this corner spoon for stirring veggies and broths.  Large enough to get the job done without being cumbersome.


I used two really large potatoes int this recipe.


This veggie swivel peeler is a lifesaver and I have I think 3 of them in my kitchen.  They peel both ways!  Up and down.  Lifesaver and they’re so sharp.  LOVE.

Chopping up my potatoes into similar sized cubes for easy and even cooking is crucial.

I do love cauliflower.  When you know that you’re going to ultimately puree the soup, don’t worry about chopping perfect little florets.  I like to also use some of the stem for less waste.

If you don’t have homemade stock on hand, please use the best you can buy.  It makes such a difference in the flavor.

Once everything is in the pot, give it a good stir and bring to a boil. Once boiling, reduce the heat and cover to cook.

While simmering, I used my coarse grater for my vegan cheese that I was going to top my soup bowls with.  Worked like a charm!  Soft or hard cheeses are prefect.

I used my hand immersion blender to puree the soup down but working in batches pureeing in a blender also works.

Final preparations, I wanted to use some fresh parsley I had in my fridge (chives also work well).  I used the very handy kitchen and herb scissors to finely trim for a garish.  These scissors work on pretty much any food or kitchen item.
Thank you OXO for sponsoring this post.

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— Knead to Cook

Comments

  1. Arvie says

    January 29, 2018 at 11:13 PM

    Yowzers!!!
    This looks amazeballs!!!!!

    Reply
    • Knead to Cook says

      January 30, 2018 at 9:16 AM

      Thanks Arvie!!!

      Reply
  2. Michela says

    January 30, 2018 at 7:35 AM

    TOTALLY could’ve fooled me with that vegan cheese!
    Yum can’t wait to try this this weekend!

    Reply
    • Knead to Cook says

      January 30, 2018 at 9:16 AM

      Ha! Love that you said that 🙂 ox

      Reply
  3. Amanda says

    January 30, 2018 at 7:46 AM

    I love the step by step photos! Pure deliciousness!! I will try this for sure!

    Reply
    • Knead to Cook says

      January 30, 2018 at 9:16 AM

      Thanks Amanda!!

      Reply
  4. Regina says

    January 30, 2018 at 9:15 AM

    Your photos are so GREAT. My sis woyld enjoy the cookbook as she is trying to cook healtherish for her family of 6! I wouldn’t keep it as we don’t cook meat in my kitchen.

    Reply
    • Knead to Cook says

      January 30, 2018 at 9:16 AM

      Regina, You are so sweet on so many fronts. 🙂 ox

      Reply
  5. Brenda says

    January 30, 2018 at 9:32 AM

    I just screen shot this whole recipe ! I’m definitely trying it! Thank you!

    Reply
    • Knead to Cook says

      January 30, 2018 at 12:11 PM

      I can’t wait to hear what you think! oxo

      Reply
  6. Tasha says

    January 30, 2018 at 9:35 AM

    This soup looks delectable!! I am looking forward to trying this once it cools down here in So CA… I tried your meatless vegetable soup the other week and my husband and I enjoyed every bite. I always enjoy trying your recipes 🙂

    Reply
    • Knead to Cook says

      January 30, 2018 at 12:10 PM

      Thanks for the love Tasha!!! ox

      Reply
  7. Beth says

    January 30, 2018 at 10:13 AM

    Gorgeous pictures!! Wish I had a bowl of this soup right now! Cannot wait to try it! My family loves potato soup. They will be happy! Love you and your blog!

    Reply
    • Knead to Cook says

      January 30, 2018 at 12:10 PM

      Thanks so much Beth!

      Reply
  8. MB says

    January 30, 2018 at 10:18 AM

    This looks so delicious and satisfying for this cold weather we’re having. Definitely will be making this! Thanks Robin!

    Reply
    • Knead to Cook says

      January 30, 2018 at 12:10 PM

      🙂 It is so good!

      Reply
  9. Cam says

    January 30, 2018 at 1:22 PM

    Looking very healthly and tasty. Great explained with posted photos step by step.

    Reply
    • Knead to Cook says

      January 30, 2018 at 4:51 PM

      I think step by step photos, in a hectic world, always help in preparation. 🙂

      Reply
  10. Lindsey @liVinglovingrunner says

    January 30, 2018 at 2:00 PM

    I totally have all of these ingredients at home RIGHT NOW – so excited!

    Reply
    • Knead to Cook says

      January 30, 2018 at 4:51 PM

      Love when that happens! oxo

      Reply
  11. Megan says

    January 30, 2018 at 3:39 PM

    Looks Delicious!

    Reply
    • Knead to Cook says

      January 30, 2018 at 4:50 PM

      Thank you!!

      Reply
  12. Kate R says

    January 30, 2018 at 4:14 PM

    I pinned the recipe this morning – because there just aren’t enough opportunities to use my immersion blender!

    Reply
    • Knead to Cook says

      January 30, 2018 at 4:50 PM

      I cannot agree more! One of the most useful and handy tools. 🙂

      Reply
  13. Desiree says

    January 30, 2018 at 6:23 PM

    Looks delicious. I am on a soup kick lately and must add this to my menu. Thanks for the detailed pictures also.

    Reply
  14. Kelly says

    January 30, 2018 at 6:36 PM

    Looks so yummy! Thanks for always inspiring me Robin!

    Reply
    • Knead to Cook says

      February 2, 2018 at 9:09 AM

      Thanks sweet girl! oxo

      Reply
  15. KONSTANTINE says

    January 31, 2018 at 12:22 AM

    Cauliflower is seriously the way to my heart!! I can’t wait to try this!

    Reply
    • Knead to Cook says

      February 1, 2018 at 9:39 AM

      Agreed! 🙂

      Reply
  16. MB says

    January 31, 2018 at 5:34 PM

    Looks so delicious and hearty, too!

    Reply
    • Knead to Cook says

      February 1, 2018 at 9:38 AM

      It really had a nice texture. Thanks!

      Reply

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