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Vegan Potato Soup with Cauliflower

User Rating 4.5 Star Rating (7 Reviews)


Potato soup
Luca Trovato/Photodisc/Getty Images
This vegetarian and vegan recipe for cauliflower and potato soup is very low in fat and is a low-calorie vegetarian recipe. Unlike many other potato soup recipes, this one uses vegetable broth, vegan margarine and bay leaves to add flavor instead of butter giving this low-fat vegetarian soup recipe just two grams of fat per serving.

If you like potato soup, scroll down for more recipes to try.


  • 1 tbsp vegan margarine
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1 potato, diced
  • 1 head cauliflower, chopped
  • 3 cups vegetable broth
  • 2 bay leaves
  • salt and pepper to taste
  • dash nutmeg
  • grated soy cheese (optional)
  • green onions, chopped (optional)


In a large soup or stock pot, sautee the onion and garlic in the vegan margarine for 3 to 5 minutes, or until onions are soft.

Add the potato and cauliflower and cook for a few more minutes, stirring frequently.

Add the vegetable broth and bay leaves and bring to a simmer. Cover and allow to cook for 25 - 30 minutes.

Remove the bay leaves, then transfer soup to a blender and puree. Season with salt, pepper and nutmeg and re-heat if needed. Top with grated vegan cheese and green onions, if desired.

Makes four servings.

Nutrition Facts (from Calorie Count):
Without soy cheese, this recipe provides approximately:
Calories: 100, Calories from Fat: 19
Total Fat: 2.1g, 3%, Saturated Fat: 1.7g, 8%
Cholesterol: 0mg, 0%
Sodium: 607mg, 25%
Total Carbohydrates: 14.7g, 13%
Dietary Fiber: 3.1g, 12%
Sugars: 3.6g
Protein: 6.2g
Vitamin A 1%, Vitamin C 69%, Calcium 4%, Iron 6%, Based on a 2000 calorie diet

Like meat-free soups? Here's more vegetarian and vegan soup ideas to try:

User Reviews

Reviews for this section have been closed.

 4 out of 5
, Guest

I used olive oil instead of butter, and instead of the vegetable broth, I used one can of coconut milk (which is 2 cups), and for the other cup, ginger water, which I had made by boiling fresh ginger root in water and then letting it sit over night. The ginger added some tang and the coconut milk is creamy. Can't wait to make my modified soup again!

1 out of 1 people found this helpful.

See all 7 reviews

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