This Cauliflower and vegetable soup is comforting, healthy and delicious! Cook everything in one pot and you will have the yummy soup in 40 minutes.
This cauliflower and vegetable soup is satisfying to eat as a main or as a starter when it’s served in a small portion. We enjoyed the soup for dinner with my homemade No yeast bread.
I fried the cauliflower in a pot until slightly caramelised to make it flavourful and chucked other vegetables in, cooked them all together. You can cook this soup in one pot with every day ingredients and the recipe is very easy to follow!
Ingredients needed
- Cauliflower (fresh)
- Onion
- Garlic
- Ginger
- Carrot
- Mushrooms
- Potato
- Curly kale
- Parsley
- Vegetable stock
- White miso
- Soya milk
- Nutritional yeast
- Bay leaf
- Salt and pepper
The main vegetable in the soup is obviously cauliflower so please make sure you use fresh cauliflower! I cooked this soup with frozen one in the past, which was okay but not good enough to share in this blog. It makes a huge difference in the flavour when you use fresh one, try it and you will be surprised ☺
Quick making guide
- Chop the potato and cook in the microwave to soften a little, set aside
- Heat a table spoon oil in a stock pot, add the cauliflower and cook until slightly caramelised on a low-medium heat
- Add the mushroom and cook until golden
- Put in the onion, carrot, garlic and ginger, cook for about 3 minutes
- Add the slightly softened potato and the curly kale, continue cooking for a minute
- Pour in the vegetable stock, miso the bay leaf, give it a stir and bring to boil
- Turn the heat down, pour in the soya milk and add the nutritional yeast
- Season with the salt and pepper
- Let the soup bubble around the edge of the pot, turn the heat down to the lowest and simmer until the potato is completely soft
- Add the chopped parsley just a few minutes before serving.
Please feel free to cook with different vegetables such as Sweet potato, parsnip, spinach, brussels sprouts and others! However, I recommend to not to omit cauliflower as it goes really well with the flavour of the soup.
Cauliflower and Vegetable Soup
Ingredients
- 1/2 medium Fresh cauliflower chopped
- 5 button Mushrooms sliced
- 3 cloves Garlic minced
- 1 tsp Ginger minced
- 2 medium Onions chopped
- 1 medium Carrot chopped
- 1 large Potato chopped
- a handful Curly kale chopped
- 2 tbsp Parsley chopped
- 130 ml Vegetable stock
- 1 Bay leaf broken into half
- 1 1/2 tbsp White miso
- 500 ml Soya milk you might need to add more
- 2 tbsp Nutritional yeast
- Salt and pepper to taste
Instructions
- *Chop the potato and cook in the microwave to soften a little, set aside.
- Heat a table spoon oil in a stock pot, add the cauliflower and *cook until slightly caramelised on a low-medium heat
- Add the mushroom, cook until slightly golden and put in the onion, carrot, garlic and ginger, cook for about 3 minutes.
- Add the slightly softened potato and the curly kale, continue cooking for a minute.
- Pour in the vegetable stock, *miso and the bay leaf, give it a stir and bring to boil.
- Turn the heat down, pour in the soya milk and add the nutritional yeast, season with the salt and pepper.
- Let the soup bubble around the edge of the pot, turn the heat down to the lowest and simmer until the potato is completely soft.
- Add the chopped parsley just a few minutes before serving.