Carrot and Cauliflower Soup Recipe

Creamy carrot and cauliflower soup made with only 9 common ingredients that will make you feel good from the inside out. You can have it ready in under an hour and it’s perfect for meal prepping.

Course Soups + Stews

Cuisine Western

Prep Time 20

Cook Time 40

Total Time 1

Servings

Ingredients

1 tablespoon olive oil
1 large brown onion, chopped
4 cloves garlic, minced
2 large potatoes, peeled and cubed
2 medium carrots, chopped
1 teaspoon salt
3 cups vegetable stock
1 medium head cauliflower, chopped
1 cup milk

Instructions

In a large pot over medium heat, heat olive oil. Add chopped onion and garlic and cook for about 3 minutes, until the onion becomes translucent. Add chopped potatoes, carrots and salt, and cook for another 5 minutes, stirring frequently.
Pour in the vegetable stock and bring everything to a boil. Add cauliflower, bring the soup back to a boil, reduce the heat to maintain a lively simmer and cook for 25 to 30 minutes until the cauliflower and potatoes are fork tender.
Remove the soup from heat and puree it in the pot using an immersion blender. Alternatively, you can also puree it in batches in a blender or food processor, and then return it to the pot.
Return the pot back to the stove, add milk and bring everything to a boil for another minute.
Serve warm with a dollop of yogurt or cashew cream, fresh parsley or crunchy toppings, such as help seeds, pumpkin seeds or croutons.

Nutrition