This Vegetarian Loaded Baked Potato & Cauliflower Soup with Coconut Bacon is the perfect weeknight meal on a chilly evening. Serve it with as many or as little topping as you have on hand.
Soup season is in full swing in our house. I’ve been trying to be better about meal prepping on Sundays (#2018goals) so making a big batch of soup has been such an easy way to coordinate weekday lunches ahead of time. I think the thing that makes this soup extra perfect for that is that you can add all the toppings right before you devour the soup so you don’t have to worry about anything getting soggy or mushy after a few days.
This soup is slightly adapted from the cookbook Healthyish which came out earlier this year. To be honest, I get sent so many cookbooks that it’s one of those rare ones that I went out and purchased myself. I’ve really enjoyed it so far – the recipes are familiar and simple but with lots of fun flavor combos.
What I really love about this recipe is that it’s comforting to the max with a satisfying potato flavor but it has cauliflower hidden in there to make it just a tiny bit healthier. Another great thing about this soup is that you can add as many or as little topping as you’d like so you can customize based on what you have on hand or how much time you have.
Both the soup and coconut bacon can be made ahead of time – just make sure to wrap them up separate and place in the fridge and then rewarm the soup up on the stove top when ready to serve.
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- 1 Tbsp olive oil
- 1 onion diced
- 2 large russet potatoes peeled and cut into 1/2-inch pieces
- 1 head cauliflower cut into small pieces
- 2 cups vegetable broth
- 6 cups water
- 1 cup large coconut flakes
- 1 Tbsp liquid smoke
- 1/2 Tbsp soy sauce
- 1 Tbsp maple syrup
- Chives, sour cream, feta, tomatoes, buffalo sauce, cheddar for topping
- Salt / Pepper to taste
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Heat olive oil in a large pot over medium heat. Add onion and saute for 7 to 10 minutes or until softened. Add potatoes, cauliflower, and hefty pinchful of salt to the pan and saute for another minute.
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Add vegetable stock and water and bring to a boil over high heat. Lower heat to medium-low and let simmer for 20 minutes or until the potatoes are soft.
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Remove from heat and use an immersion blender to blend until smooth. Season with salt and pepper.
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For the coconut bacon: preheat oven to 325 degrees and line a baking sheet with parchment paper. Combine the liquid smoke, soy sauce, and maple syrup in a bowl. Fold the coconut flakes into the smoke mixture until they are completely coated with the sauce. Transfer to the baking sheet and spread out onto a single layer. Baked for 20 minutes, shaking and stirring the flakes every 3-5 minutes to prevent from burning (do it more frequently towards the end as they are very prone to burning right before ready).
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To serve: Divide the soup between bowls and top with chives, coconut bacon, sour cream, feta, tomatoes, buffalo sauce, and/or cheddar.
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