Creamy cauliflower soup is a delicious vegan, gluten-free, eggs-free dinner made with European and Italian vegetables like broth, cauliflower and carrots.
Special diets: Vegetarian | vegan | gluten-free | eggs-free | nuts-free | soy-free | lactose-free |
️Allergens:
⏱ 32 mins – easy
🍽 6 servings – 43 kcal per serving
|
Serving
230g |
Fat
0g |
Sat. fat
0g |
Sodium
762mg |
|
Carbs
9g |
Fibers
2g |
Sugars
4g |
Proteins
2g |
INGREDIENTS
- 1 tsp black pepper
- 1 tsp salt
- 3 cups vegetable broth
- 4 cups cauliflower
- 2 cups carrots
- ½ cup onions
- 2 tbsp parsley
TOOLS
- 1 knife
- 1 spoon
- 1 bowl
- 1 saucepan
- 1 lid
- 1 colander
- 1 food processor
STEPS
Cut the cauliflower into florets. Peel and dice the onions. Slice the carrots and chop the parsley.
Place the cauliflower florets, diced onion, and carrot slices in a saucepan and turn on the heat. Add the vegetable broth and 3 cups of water to the saucepan. Cover with a lid and cook for 20 minutes. Then remove the lid. Drain the cooked vegetables in a colander and reserve the cooking water.
Put the drained vegetables in a food processor and blitz to get a puree.
Transfer the puree to the saucepan. Add the reserved cooking water, salt, and black pepper and stir with a spoon. Cook for 2 minutes, then remove from the heat. Transfer to a bowl and sprinkle with the chopped parsley.
It’s ready to be served !
