Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, chopped
- 1 cup cauliflower florets
- 4 cups vegetable broth
- 1 cup coconut milk or cashew cream
- Salt and pepper to taste
- Fresh herbs for garnish (parsley or basil)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and garlic, cook until translucent.
- Add carrots, celery, zucchini, and cauliflower; cook for about 5 minutes.
- Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 20 minutes.
- Using an immersion blender or regular blender, puree the soup until smooth.
- Stir in coconut milk, season with salt and pepper, and heat through.
- Serve topped with fresh herbs.
Notes
- You can substitute coconut milk with cashew cream for a different flavor.
- For added protein, include cooked beans or tofu.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Vegan/Plant-based
- Diet: Vegan, Dairy-Free
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 210 Kcal
- Sugar: 7g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg