VEGAN BROCCOLI AND CAULIFLOWER SOUP
I can already feel the chill in the air, and we’re barely past the last day of summer. Why does it always fly by?? There are plenty of perks (and a few bittersweet moments 😅) as we say goodbye to summer, but one thing I love is breaking out the soup pot—and I hope you do too! This delicious soup combines two veggie powerhouses, broccoli and cauliflower, both packed with fiber, antioxidants, and essential vitamins like C and K. The sundried tomatoes add a rich, tangy flavor that perfectly complements the light, creamy base. Not only is this soup comforting, but it’s also a great way to nourish your body as we transition into cooler months. Cozy up and enjoy a bowl of goodness! 🥣
Equipment
- Soup Pot
- Immersion blender (or countertop)
Ingredients
- 7 cups vegetable stock low-sodium
- 2 cloves garlic chopped
- 1 small onion peeled and chopped
- 2 cups broccoli florets fresh (if using frozen, steam and drain well)
- 2 cups cauliflower florets fresh (if using frozen, steam and drain well)
- ¼ cup sundried tomatoes finely chopped
- ½ teaspoon black pepper freshly ground
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- ½ salt
- 1 cup almond milk dairy option: evaporated skim milk
- ½ cup vegan cheddar cheese shreds like this tasty one at violife.com (dairy option: low-fat, cheddar cheese, shredded)
Instructions
- Place soup pot on over medium-high heat. Add the vegetable stock and bring to a boil.
- Add the garlic through salt and reduce the heat to a simmer.
- Simmer the soup for 15-20 minutes or until the vegetables are tender.
- Blend until smooth using an immersion blender (or carefully pour the mixture into a countertop blender, placing a towel over the center of the lid to allow steam to escape).
- Add the almond milk and shredded cheese and continue simmering for 3 minutes.
- Taste and adjust seasonings as desired. Serve in soup bowls and garnish with extra broccoli, cauliflower, and pepper.
Notes
*Add extra protein like tofu if serving as a meal. *Makes 4 main-dish servings
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