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Creamy Potato and Cauliflower Soup

Want a bold soup that can also help you fight off sickness? This Creamy Potato and Cauliflower Soup, loaded with miso and ginger, will do the trick!
Course Soup, Stuff in a Bowl
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 3 -5
Author Brewing Happiness


  • 3-4 cups cauliflower florets
  • 1 russet potato, cut into chunks
  • 2 tablespoons olive oil
  • 1 tablespoon sesame oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup vegetable broth
  • 1 cup light coconut milk
  • 1/4 cup liquid aminos (sub soy sauce)
  • 1 lemon, juiced
  • 4 tablespoons maple syrup
  • 1 tablespoon white miso paste
  • 1 tablespoon ginger, grated
  • 2-3 garlic cloves, minced

top with

  • chives
  • fried egg (optional)


  1. Heat the oven to 350.
  2. In a large bowl toss your potato and cauliflower with olive oil, sesame oil, salt and pepper.
  3. Spread your potatoes and cauliflower evenly on a baking sheet and bake for 35-40 minutes, tossing halfway through.
  4. When your cauliflower and potatoes are done baking and soft, transfer them to a blender.
  5. Add all other ingredients to your blender, and blend until smooth.
  6. Once smooth, transfer your soup to a pot and heat over medium heat for 3-5 minutes, or until heated to your liking.
  7. Top with any desired toppings.
  8. EAT UP.