Loaded Baked Potato and Cauliflower Soup

INGREDIENTS

• 1 tablespoon olive oil
• 2 medium or 1 large yellow onion, diced
• Salt and pepper
• 1 heaping tsp of smoked paprika (optional)
• 2 large Russet potatoes, peeled and cubed
• 1 medium head of cauliflower, washed and trimmed
• 8 cups of vegetable stock or broth
• Vegan sour cream (optional)
• Chives or fresh parsley (optional)
• Grated vegan cheese (optional)

PROCEDURE​

1. Into a large stock pot (I originally used a smaller one and had to migrate everything over) add your olive oil over medium heat.
2. Add your onions, smoked paprika, salt and pepper.
3. Stir and cook for about 10 minutes or until golden.
4. Add your potatoes, cauliflower and stock to the pot.
5. Give that all a good stir and bring the heat up to maximum.
6. Once boiling, reduce the heat and cover to simmer.
7. Cook for 20-25 minutes or until the veggies are knife tender.
8. Using a blender or hand immersion blender, puree the soup. If using a blender, work in small batches.
9. Blend until creamy.
10. Ladle into bowls and top with optional sour cream, cheese, salt and pepper and fresh herbs of choice.

Notes: 
Cashew Sour cream: 

• 1 cup cashews
• 1 cup water
• 1 tablespoon onion powder
• 1 tablespoon nutritional yeast
• 1 teaspoon apple cider vinegar
• 1 teaspoon garlic powder
• Juice from 1/2 of 1 lemon
• Salt and black pepper, to taste

Place all the ingredients into a food processor. Blend until smooth. Depending on what you are having this with, you might want to start with less water and add more if you need it.