I always crave a warm and filling potato soup, but don’t allow myself to make it too often. I feel like it’s not really a diet-friendly and healthy soup, but a sneaky carb-loaded one! Enter this delicious alternative. The mild taste of cauliflower can almost pass for potatoes, and once it’s blended, the creaminess can definitely fool anyone into thinking it’s dairy!

Directions

Make the Soup

In a large pot, sauté onion with oil until soft, about 10–15 minutes. Add sliced mushrooms and sauté an additional 10 minutes, or until mushrooms are soft and have shrunk in size. Add the remaining ingredients and bring to a boil.

Lower the heat and simmer for about 45 minutes or until vegetables are soft. Using an immersion blender, process soup until fully blended and creamy.

Credits

Food and prop styling by Renee Muller
Photography by Moishe Wulliger

Recipe tags

Cauliflower Chavi feldman Creamy soups Dairy free Gluten free Hot soup Kosher for passover Light Lite Lite creamy soup Non-dairy Non-gebrochts Non-gebrokts Onions Pareve Parve Pesach Portabella Portabello Portobella Portobello Portobello mushrooms Potato soup Potatoes Soup White wine