one green planet
one green planet

Even when your supplies are low, you can still make something high on flavor like an easy cauliflower soup. This recipe was born on a night when I was overwhelmed, tired and too stubborn to go to the grocery store. When I searched my pantry for ideas I came up with cauliflower that seriously needed to be used up so it wouldn’t go bad. And for me, soup is second nature and effortless. The trick to adding lots of flavor without a ton of ingredients or time is in the onions. If you spend a little extra time cooking them on a lower heat, they get caramelized, adding a ton more flavor to any dish. This is easy cauliflower soup is perfect for busy days and lazy nights. It's flavorful, creamy, and so comforting!

5-Ingredient Cauliflower Soup [Vegan, Gluten-Free]

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Serves

2

Cooking Time

30

Ingredients

  • 1 yellow onion, roughly chopped
  • 3-4 cloves garlic, smashed
  • 1/2 head of cauliflower, roughly chopped
  • 1 tablespoon chopped fresh rosemary (can substitute 1 teaspoon dried rosemary)
  • 2-3 cups vegetable broth

Preparation

  1. Heat about a tablespoon of olive oil in a medium pot. Add the onion and garlic and cook over medium heat. Add a pinch of salt.
  2. Continue to cook the onion and garlic, stirring occasionally, for about 10-12 minutes. When the onions and garlic are soft and starting to brown, add the cauliflower and the rosemary.
  3. Turn the heat up just a little bit and cook the veggies for another 3-5 minutes. Add just enough vegetable broth to cover the cauliflower. Bring to a boil and reduce the heat so the broth is simmering.
  4. After about 5 minutes, remove the soup from the heat and blend until it’s super smooth and creamy looking. Taste for seasoning and serve hot!

Nutritional Information

Total Calories: 144 | Total Carbs: 30 g | Total Fat: 0 g | Total Protein: 10 g | Total Sodium: 1649 mg | Total Sugar: 14 g Per Serving: Calories: 72 | Carbs: 15 g | Fat: 0 g | Protein: 5 g | Sodium: 825 mg | Sugar: 7 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


About The Author

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Laura Ryan

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Laura is a vegan food blogger and restaurant manager. She spends her free time crafting, camping and hiking with her boyfriend and their dog. Laura is a member of Strong Hearts Vegan Power, a vegan running team.  She is about to start grad school for public health nutrition.  Follow her blog at Vegan Heart Beats.

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