This really is the most delicious bowl of soup you will ever eat! Mean it.
Please feel free to skip my venting session below and jump straight to the recipe.
Okay now for a quick vent session. I lost 2 nights of sleep stressing over this recipe and went to the grocery store 3 times during the holiday rush to make sure I had enough of everything to make this soup.
No, not because it’s a difficult recipe. Actually it’s the easiest, breeziest recipe ever. You dump everything in a pot, add water, blend, and you’re done.
I stressed because I had this vision of the most beautiful blog post ever.
I planned to make this 2 days ago but I lost the light by the time I got home from the grocery store so we ate Indian food for dinner instead. Then finally, on my day off, I spent the whole day prepping, cooking, shooting and reshooting these images. Yes, that’s right I styled and plated and photographed TWICE. That’s two different set ups, two different times. Lighting, background, garnishing, etc. and still, these pics are doing this soup no justice.
Ugh, the food blogger struggle is real you guys. I was seriously ready to just quit and never post this recipe but then… we actually sat down and ate it and let me tell you. Wow. It was the creamiest most comforting bowl of soup I’ve ever had. After a stressful week and a terrible photo day, all I really needed was a warm bowl of this Vegan Cauliflower Chowder and suddenly I didn’t really care anymore about the shadows, the camera dying, the lens falling straight into one of the bowls (yup that happened), the photos getting lost in space, the millions of dishes in the sink wasted for food styling this One. Pot. Meal. The irony!
So, that’s why I shared it. Because I love this blog and the food I create for it and I hope that maybe, just maybe you’ll need a comfortable bowl of soup to get you over that hard day too.
Rant over. Let’s cook!!!
Vegan Cauliflower Chowder
1 large head cauliflower (about 3 cups)
2 large russet potatoes (about 3 cups)
1 medium white onion
3 tbsp olive oil
2 tsp crushed garlic (about 4 cloves)
2 – 4 tbsp sea salt (start with2 and adjust as needed)
1 tsp dry thyme
1 tsp old bay seasoning
1 tsp sriracha powder (or any spicy seasoning you have)
1 tsp lemon pepper
3 tbsp nutritional yeast
1 bay leaf
1. Start by prepping and chopping all your ingredients. They don’t have to look pretty since we’re blending everything up but you want them chopped small so they cook faster.
2. Heat your olive oil in a large soup pot. Add onions first, then potatoes, then carrots, then leeks, and finally cauliflower.
3. Stir well and let these saute and roast in the pan for about 20 – 30 minutes. Mixing every so often until everything gets browned and soft.
4. Add all your seasonings (except the bay leaf) and garlic and mix again. Let saute a few minutes…
5. Add water & bay leaf, cover, and simmer for another 20 – 30 minutes until completely softened.
6. Blend with an immersion blender.
Soup will last for 1 – 2 weeks in the refrigerator or can be frozen for up to 6 months.