If you live in Chicago or anywhere else in the mid-west you know we are having somewhat of a December heat wave right now. I say that because it might seem like a weird week to post soup but trust me the cold will be back next week and it will be the perfect time to bust out this Vegan Creamy Potato Soup with Coconut Bacon.
I’m not kidding when I say I think I somehow made magic with this soup. Not only is it meat free, it’s also dairy free and grain free. So no matter what diet you’re on, you can almost certainly eat this. As a person who is not usually shy about cooking with flour and sugar, this is one of my proudest creations. I used the cauliflower and potatoes as the creaminess and saved extra to give it a chunkiness as well, it’s absolutely perfect and it’s loaded with herbs and spices so that it has the rich and warm flavor you’re looking for this winter.
Even if it’s not cold where you live right now, this soup is perfect if you’re just having a bad week and need something comforting to sip on. It’s thick, creamy, savory and delicious. Also, let’s talk about what the coconut bacon garnish it is perfect! The marinade soaks right into the soup and adds a little extra smoky and salty flavor and it takes that shit to the next level!
You guys are going to love this recipe! It’s probably one of my favorite things I’ve made since I started the blog. If you like it please let me know in the comments or hit us up on social media and show us some love!
Until Next Time,
Jackie
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Vegan Creamy Potato Soup with Coconut Bacon
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: dinner
- Cuisine: American
Description
Insanely health and totally vegan potato soup made with a cauliflower cream, loaded with savory herbs and topped with smoky coconut bacon.
Ingredients
Scale
- 5 yellow potatoes (peeled and chopped )
- 1 head cauliflower (cut into florets )
- 7 cloves garlic (4 whole unpeeled, 3 minced )
- 2 tsp salt
- 2 tsp black pepper
- 3 sprigs rosemary (1 chopped, 2 whole )
- 5 sprigs thyme (2 chopped, 3 whole )
- 4 tbsp extra virgin olive oil
- 1 onion (diced )
- 3 celery stalks (sliced )
- pinch red pepper flakes
- 1 tbsp rubbed sage
- 6 cups vegetable stock
- 1 cup non-dairy milk
- 1 tsp apple cider vinegar
- 1/4 cup nutritional yeast
Coconut Bacon
- 1 cup unsweetened coconut flakes
- 1/4 cup soy sauce or tamari
- 1 tbsp maple syrup
- 1 tbsp liquid smoke
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
Instructions
- Preheat your oven to 400 degrees. On a large baking sheet, toss the potatoes, cauliflower and the 4 unpeeled garlic cloves in 2 tablespoons of olive oil, 1 teaspoon each of salt and pepper and top with 1 spring of rosemary and 2 sprigs of thyme. Bake for 30 minutes until the potatoes and cauliflower start to soften.
- While the potatoes are in the oven, prep the coconut flakes by lining a baking sheet with parchment paper. Place the coconut flakes on the baking sheet. In a small bowl whisk all marinade ingredients together. Pour the marinade over the coconut flakes and toss together. Bake for 10 minutes or until crispy. You can bake them while the potatoes are in the oven as well.
- Next start on the soup. Heat the remaining olive oil over medium heat. Add the onion, celery and other 3 garlic cloves, minced. Cook for about 3 minutes until the onions start to cook down. Add in the remaining thyme, rosemary, salt and pepper and the red pepper flakes and sage and toss. Add in the vegetable stock and bring to a simmer.
- Remove the potatoes and cauliflower from the oven. Transfer half of the potatoes and cauliflower to a high speed blender. Squeeze the garlic cloves out of the peel and remove the thyme and rosemary from the sprigs and place into the blender with the potatoes and cauliflower. Add the non-dairy milk, apple cider vinegar and nutritional yeast to the blender and blend it all on high until creamy.
- Add the remaining potatoes and cauliflower to the pot with the soup. While simmering, add in the creamy mixture and whisk until fully combined. Serve and top with coconut bacon.
Keywords: cauliflower, creamy, gluten free, potato, soup, vegan, vegetarian
