This take on creamy potato soup–sans cheese and plus cauliflower–gets its creaminess from the potatoes and a little almond milk, making it completely vegan and still a decadent treat for a night.
Ingredients:
3 russet potatoes
1 head cauliflower
1 white onion
4 cloves garlic
3 carrots
1 cup unsweetened almond milk
vegetable broth
1 bay leaf
olive oil
pepper
salt
Steps:
Pre-heat oven to 400 F. Place garlic and cauliflower in a dutch oven. Drizzle with oil and toss with salt & pepper.
Roast in oven until browned, about half an hour. Then transfer to a separate bowl.
Heat oil over medium heat in the same dutch oven. Add carrots, onion, and potatoes. Sautee until potatoes begin to brown, onions are translucent .
Pour in broth with cauliflower. Bring to a boil. Season with more salt and pepper and add bay leaf then reduce heat, cover, and simmer for about an hour.
Blend the potato soup until you reach desired consistency. Stir in almond milk before serving.
Enjoy!