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!
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.
Food and prop styling by Renee Muller
Photography by Moishe Wulliger
Can this be frozen?