Cauliflower Vegetable Soup Recipe
Cauliflower soup?? well yeah, why not! it's nutritious and delicious!
“Rich, creamy, and savory, this cauliflower vegetable soup is flavor-packed and super versatile!”
Etti Shahar
Original Recipe Author
Looking for new ways to feature veggies in your diet? This cauliflower vegetable soup recipe offers a perfectly delicious and nutritious blend of flavors!
Frequently Asked Questions:
Cauliflower Vegetable Soup Recipe
Cauliflower Vegetable Soup Recipe
Cauliflower soup?? well yeah, why not! it's nutritious and delicious!
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Ingredients
- 2 large onions (chopped)
- 3-4 carrots
- 2 tomatoes
- 2 cups frozen baby peas
- 1½ cups corn (possibly frozen – optional)
- 3-4 potatoes (peeled and diced)
- 3 celery stalks (sliced (save the leaves on the side in a bowl of water))
- ⅓ bushel parsley (chop the stalks and save the leaves on the side in a bowl of water)
- ¼ cabbage (thinly sliced – optional)
- 3-4 tbsp. tomato paste
- 1 cauliflower head (cut into florets)
- Big cubes of pumpkin/yam/leek (only the white part halved and thinly sliced – optional)
- 1 heaping tbsp. paprika
- 1 tsp. coarse black pepper
- ½ tsp. turmeric – optional
- 2-3 tbsp. no-MSG soup mix
Instructions
- In a deep bowl, pour tap water and salt water.
- Thoroughly rinse the cauliflower under running water then soak it in the salt water.
- Meanwhile, pour olive oil (about ¼ cup) into a large, deep pot and heat it up.
- Add the chopped onions and fry until soft.
- Add the carrot cubes and stir every so often. If you want to add cabbage, do it now.
- Allow to cook on a medium-sized flame; not too high so nothing burns.
- Add the potato cubes pot and stir.
- Add the peas, corn, celery stalks, and halved tomatoes (peel after cooking), and stir occasionally.
- Season (except salt, best added towards the end) and add tomato paste.
- Stir and keep cooking the mixture for about 3-5 minutes.
- Boil water in a kettle and add some to the mixture along with the celery and parsley leaves saved from earlier. Don’t chop the leaves as you’ll remove them after cooking.
- Bring the mixture to a boil.
- Strain the cauliflower florets from the salt water (don’t rinse again) and add them to the pot.
- Allow everything to cook until the hardest vegetable softens.
- Taste, salt, and adjust flavors if needed.
Tips
- You can pulse-chop the onion can bein a food processor.
- Add boiled water depending on how thick you want the soup to be.
- If you want to add pasta to the soup (such as curled pasta or broken spaghetti), add it about 10 minutes before the cooking is done. Pasta thickens the soup and absorbs liquids, so you may need to add more water towards the end and cook together for 5 minutes extra or until the pasta is soft.
- If you want to add drop-dumplings to the soup, mix an egg with salt, pepper, and flour (possibly self-rising) until you get a hummus-like texture. Hold a rough grater horizontally over the pot (without touching it) then place a spoonful of the egg batter on the grater and push it through the holes directly into the soup using the back of the spoon. The dumplings will puff up in the soup and thicken its consistency a bit.
- Add either pasta or dumplings to the soup, not both.
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This Cauliflower Vegetable Soup Recipe is a part of our Soup Series. Click NOW for more fun ideas you don’t wanna miss!
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