Very Easy Cauliflower and Vegetable Soup

This Very Easy Cauliflower and Vegetable Soup is a Godsend. At the end of a busy day with no dinner ready and energy levels dropping it’s a deliciously easy fix. All you have to do is roughly chop some vegetables, add them to a pan with some good vegetable stock, herbs, and spices. Then put your feet up and relax for a while until the veggies are tender. Blend it up into a warm, nourishing, flavorful, comforting soup and sip appreciatively from a large bowl.

As always with a soup, please don’t get too hung up on exact ingredients or measurements. This is rustic cooking with a “use whatever you have” attitude. Nothing too exact is required.

Tips to make the best Cauliflower and Vegetable Soup

• If you felt you wanted a protein boost, you could add a can of drained and rinsed cannellini beans during the cooking process. They will blend beautifully in the soup, making it even more creamy and smooth.
• To enhance the flavor add a few red pepper flakes, dried herbs such as Herbes de Provence, and fresh herbs like parsley, marjoram, or thyme.
• Frozen butternut squash cooks quicker than raw, so if you’re in a rush consider it an option.
• Squeezing some lemon juice into the soup before serving is a lovely addition that will “lift” the flavor.
• Adding a variety of toppings is a nice way to add some texture and interest to a blended soup.

What’s in this Cauliflower and Vegetable Soup?

• cauliflower
• carrots
• onion
• garlic
• fresh ginger
• butternut squash (frozen or fresh)
• best quality vegetable broth
• Herbes de Provence or your favorite dried savory herbs
• lemon juice

Can I make it in advance and does it freeze?

Absolutely, on both counts. It keeps for 3-4 days in the fridge and 3 months in the freezer.

What equipment do I need to make this Cauliflower and Vegetable Soup?

1. a nice big stockpot.
2. an excellent blender.
3. or a great handheld stick blender.

Looking for other warming soups you can make in a hurry? Try these:

Quick and Easy Butternut Squash and Apple Soup

Pantry Tomato Soup

I so hope you enjoy this recipe, please do let me know in the comments below how it worked out for you and rate the recipe! Happy Cooking:)

Very Easy Cauliflower and Vegetable Soup

Print Recipe

A flavorful and nourishing soup that is quick and easy to make.

• Author: The Well Fed Yogi
• Prep Time: 10 minutes
• Cook Time: 25-30 minutes
• Total Time: 0 hours
• Yield: 4 servings 1x
• Category: soup
• Diet: Vegan

Ingredients

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1 small head of cauliflower (about 2–3 cups of florets)

1 yellow onion, peeled and roughly chopped

2 sticks celery, large dice

1 inch knob fresh ginger, grated

1 large carrot, peeled and roughly chopped

3 cloves garlic, peeled and chopped

2–3 cups butternut squash diced (fresh or frozen)

4–6 cups best quality vegetable stock – depending on how thick you like your soup

1 tablespoon Herbes de Provence or your favorite dried savory herb

1, 15oz can cannellini beans, drained and rinsed (optional for extra protein)

Juice of a lemon

Optional toppings:

broccoli sprouts

pumpkin seeds

hemp seeds

red pepper flakes

fresh parsley

cashew cream

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Instructions

1. Place all the prepared vegetables and ginger in a large stockpot. Pour over 4 cups of vegetable stock, add the fresh and dried herbs.
2. Bring to the boil, turn down to a simmer and partially cover the pot.
3. Allow the soup to simmer until the vegetables are tender.
4. Blend in an upright blender or a handheld stick blender adding more stock depending on the consistency you desire in your soup.
5. Taste, add more black pepper and lemon juice if required.
6. Serve and enjoy with optional toppings.

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