Potato-Cauliflower Soup

This potato cauliflower soup is dairy-free and vegan, but you’d never guess it. The potatoes break down into a naturally starchy, velvety base when pureed, and the cauliflower adds body without any cream or butter in sight.

The surprise ingredient is soy sauce. It brings a savory, almost brothy depth that plain salt can’t match, rounding out the mellow flavors of the vegetables and dried dill. Bay leaves simmer in the pureed soup for an extra 15 minutes after blending, which lets their herbal, slightly floral notes infuse throughout.

Puree in batches and be careful with hot liquids in the blender. Never fill it more than halfway, and hold the lid down with a towel. Hot soup expands and can blow the lid right off.

Kitchen Tips

• Cut the potatoes and cauliflower into similar-sized pieces so they cook at the same rate. Big chunks of potato will still be hard when the cauliflower has turned to mush.
• Taste before serving and adjust the soy sauce. It acts as the primary salt source here.
• For a smoother texture, use a stick blender directly in the pot instead of transferring to a countertop blender in batches.
• This soup thickens considerably as it cools. Thin leftovers with a splash of water or broth when reheating.

Variations

• Stir in a dollop of coconut cream before serving for extra richness while keeping it vegan.
• Swap dried dill for fresh dill, adding it right at the end so the flavor stays bright.
• Top with roasted cauliflower florets and a drizzle of olive oil for contrasting texture.