Description
This nutrient-dense, plant-based soup features a velvety blended base of cauliflower and zucchini, eliminating the need for heavy cream. It provides a luxurious, comforting mouthfeel while packing multiple servings of fresh vegetables into every bowl. Perfect for busy weeknights, this wholesome family dinner combines a smooth, savory base with fresh, crisp vegetable chunks for a satisfying contrast in texture and flavor that is both light and energizing.
Ingredients
1 head cauliflower, divided into base pieces and small florets
2 medium zucchinis, sliced
1 large onion, chopped
4 cloves garlic, whole
4 cups vegetable broth
1 cup fat-free milk
2 tablespoons olive oil
2 carrots, diced
2 stalks celery, diced
1 red bell pepper, diced
1 teaspoon dried thyme
Instructions
Divide cauliflower into small florets for texture and large pieces for the base. Submerge the base cauliflower, half the sliced zucchini, onion, and garlic in vegetable broth in a large pot. Bring to a boil and cook until tender. Use an immersion blender or high-speed blender to purée the cooked vegetables and broth until silky smooth. In a separate large pot or Dutch oven, heat olive oil over medium heat. Sauté the carrots, celery, bell pepper, and remaining zucchini until crisp-tender. Stir in the blended base and milk. Bring to a gentle simmer. Add the reserved cauliflower florets and thyme. Simmer until the florets are just tender and serve hot.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. This soup is freezer-friendly if stored without the milk; add the milk during the reheating process to maintain the best texture. For a thicker soup, reduce the amount of broth by half a cup.
- Prep Time: 20
- Cook Time: 25
- Category: Recipes
- Method: Boiling and Simmering
- Cuisine: Healthy American