Cauliflower Veg Soup Recipe for a Healthy Comfort Meal

Updated On: October 7, 2025

Cauliflower vegetable soup is a comforting, wholesome dish perfect for any season. It’s light enough to enjoy during warmer months yet hearty enough to warm you up on a chilly evening.

This soup combines the subtle sweetness of cauliflower with a medley of fresh vegetables, creating a nourishing, flavorful bowl that’s full of vitamins and fiber. Whether you’re looking for a light lunch, a starter for dinner, or a healthy option to keep you cozy, this recipe fits the bill.

Best of all, it’s incredibly versatile and easy to make. You don’t need any fancy ingredients or complicated steps.

Just a few fresh vegetables, some herbs, and a bit of patience as the soup simmers to perfection. Plus, it’s vegan-friendly and gluten-free, making it suitable for many dietary preferences.

Let’s dive into why this cauliflower veg soup will become your new favorite!

Why You’ll Love This Recipe

This cauliflower veg soup is a delicious way to enjoy a nutrient-packed meal that’s both low in calories and rich in flavor. The cauliflower adds a creamy texture when blended, while the other vegetables contribute layers of natural sweetness and earthiness.

It’s also a great way to use up whatever veggies you have on hand, making it flexible and budget-friendly.

Additionally, this soup is simple to prepare, requiring minimal chopping and basic kitchen tools. It freezes well, so you can make a big batch and enjoy it later.

For those who love meal prepping, this soup is a game changer. Plus, it pairs wonderfully with a variety of dishes, whether you want to keep it light or turn it into a full meal.

Ingredients

  • 1 medium head cauliflower, chopped into florets
  • 2 medium carrots, peeled and diced
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 celery stalks, diced
  • 1 medium potato, peeled and diced (optional for added creaminess)
  • 6 cups vegetable broth
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley for garnish (optional)
  • 1 bay leaf
  • Juice of half a lemon (optional for brightness)

Equipment

  • Large pot or Dutch oven
  • Sharp knife and cutting board
  • Wooden spoon or spatula
  • Immersion blender or regular blender
  • Measuring spoons
  • Ladle
  • Soup bowls for serving

Instructions

  1. Prepare the vegetables: Rinse the cauliflower and cut into florets. Peel and dice the carrots and potato, chop the onion and celery, and mince the garlic.
  2. Sauté aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and celery and cook for 5 minutes until softened and translucent.
  3. Add garlic and herbs: Stir in the minced garlic, dried thyme, rosemary, and bay leaf. Cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
  4. Add vegetables and broth: Add the cauliflower, carrots, and potato to the pot. Pour in the vegetable broth and stir to combine.
  5. Simmer the soup: Bring the soup to a gentle boil, then reduce heat and let it simmer uncovered for about 25-30 minutes, or until all vegetables are tender.
  6. Blend the soup: Remove the bay leaf. Use an immersion blender to puree the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth.
  7. Season and finish: Return the soup to the pot if using a blender. Stir in lemon juice, and season with salt and pepper to taste.
  8. Serve: Ladle the soup into bowls and garnish with fresh parsley if desired. Enjoy warm!

Tips & Variations

For a richer flavor, try roasting the cauliflower florets before adding them to the soup. This adds a lovely caramelized depth.

Feel free to customize your soup by adding other vegetables such as peas, spinach, or zucchini. For a protein boost, toss in some cooked lentils or chickpeas after blending.

If you prefer a chunkier texture, blend only half the soup and leave the rest with small vegetable pieces.

To make this soup vegan creamy, you can stir in a splash of coconut milk or cashew cream just before serving. For extra warmth, add a pinch of smoked paprika or a dash of cayenne pepper.

Nutrition Facts

Nutrient Amount per Serving
Calories 120 kcal
Protein 4 g
Carbohydrates 20 g
Fiber 6 g
Fat 4 g
Saturated Fat 0.5 g
Sodium 500 mg
Vitamin C 70% DV
Vitamin A 60% DV

Serving Suggestions

This cauliflower veg soup pairs beautifully with a fresh crusty bread or a warm grilled cheese sandwich for a comforting lunch. For a lighter option, serve it alongside a crisp green salad dressed with lemon vinaigrette.

If you want to incorporate more protein, add a spoonful of cooked quinoa or top the soup with toasted seeds like pumpkin or sunflower. Garnishing with fresh herbs like basil or cilantro can also enhance the flavor and presentation.

Looking for other delicious recipes to complement your soup? Try our Lemon Ricotta Pasta With Arugula Recipe for a fresh pasta dish, or enjoy a light appetizer with the Low Fodmap Appetizer Recipes.

For a sweet finish, our Lemon Straws Recipe are a perfect treat!

Conclusion

This cauliflower vegetable soup is a fantastic addition to any home cook’s repertoire. It’s simple, nourishing, and incredibly adaptable to your tastes and pantry staples.

The creamy texture and vibrant vegetable flavors make it a crowd-pleaser for both family dinners and solo meals. Plus, it’s easy to prepare in one pot, saving you time and effort without sacrificing taste.

Whether you’re new to cooking soups or a seasoned pro, this recipe invites you to experiment and enjoy the wholesome goodness of cauliflower and vegetables. From its health benefits to its comforting warmth, this soup is sure to become a regular in your meal rotation.

Don’t forget to explore our other recipes for more culinary inspiration!

📖 Recipe Card: Cauliflower Veg Soup

Description: A warm and comforting cauliflower vegetable soup perfect for any season. Easy to prepare with fresh ingredients and full of flavor.

Prep Time: PT15M
Cook Time: PT30M
Total Time: PT45M

Servings: 4 servings

Ingredients

  • 1 medium head cauliflower, chopped
  • 2 medium carrots, sliced
  • 1 celery stalk, chopped
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup water
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • Salt to taste
  • Black pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion and garlic, sauté until translucent.
  3. Add carrots and celery, cook for 5 minutes.
  4. Add cauliflower, vegetable broth, and water.
  5. Stir in thyme, salt, and pepper.
  6. Bring to a boil, then reduce heat and simmer for 25 minutes.
  7. Use an immersion blender to puree soup until smooth.
  8. Adjust seasoning as needed.
  9. Serve hot, garnished with fresh parsley.

Nutrition: Calories: 120 kcal | Protein: 4 g | Fat: 5 g | Carbs: 15 g

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Photo of author

Marta K

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