Cauliflower Carrot Soup

Description

This Cauliflower Carrot Soup is creamy, comforting, and full of wholesome vegetables. Made with fresh cauliflower, carrots, onion, and a touch of seasoning, it’s a cozy bowl that’s both hearty and light. Perfect for chilly evenings or as a starter to any meal, this soup is rich in nutrients and naturally low in calories.

Ingredients For Cauliflower Carrot Soup

• 1 medium cauliflower (about 4 cups florets), chopped

• 2 medium carrots, peeled and sliced

• 1 small onion (or 2–3 spring onions), chopped

• 2 cloves garlic, minced

• 3 cups vegetable broth (or chicken broth)

• 1 cup milk (or cream for richer flavor)

• 2 tbsp butter or olive oil

• ½ tsp black pepper

• ½ tsp salt (adjust to taste)

• ½ tsp turmeric powder (optional, for color and health)

• ½ tsp cumin powder (optional, for depth of flavor)

• Fresh parsley or coriander, chopped (for garnish)

• ½ cup shredded cheddar cheese (optional, for creaminess)

Instructions

1. Prep the Vegetables

   • Wash and chop the cauliflower into florets. Slice the carrots and onion.

2. Sauté Base

   • In a large pot, heat butter/olive oil. Add onion and garlic, sauté until fragrant.

3. Add Vegetables

   • Add cauliflower and carrots. Stir in spices (turmeric, cumin, salt, pepper). Cook 3–4 minutes.

4. Simmer

   • Pour in vegetable broth. Bring to a boil, then reduce heat. Cover and simmer for 15–20 minutes until veggies are tender.

5. Blend (optional)

   • For a creamy texture, use an immersion blender to partially blend (leave some chunks for bite).

6. Add Creaminess

   • Stir in milk/cream. Simmer 3–4 minutes more. Taste and adjust seasoning.

7. Finish & Serve

   • Garnish with fresh parsley and cheese if desired. Serve hot with bread or croutons.

Notes

• For vegan version: use coconut milk or almond milk, and skip cheese.

• Add potatoes for extra creaminess.

• A squeeze of lemon juice before serving brightens the flavor.

Tips

• Roast cauliflower before adding for a smoky flavor.

• Don’t over-blend; keeping small chunks makes it hearty.

• Use bone broth for extra nutrition if not vegetarian.

Servings

• Makes 4 servings (1 cup each).

Nutritional Info (per serving, approx.)

• Calories: 150 kcal

• Protein: 5 g

• Fat: 7 g

• Carbohydrates: 18 g

• Fiber: 4 g

• Calcium: 90 mg

• Vitamin C: 60% DV

Health Benefits

•  Cauliflower → High in antioxidants & vitamin C.

•  Carrots → Rich in beta-carotene for healthy vision.

•  Low-Calorie → Great for weight management.

•  Heart Friendly → Fiber-rich and low in cholesterol.

Q & A

Q: Can I freeze this soup?
A: Yes, store in airtight containers up to 2 months. Reheat with a splash of milk.

Q: How can I make it thicker?
A: Add a boiled potato or 1 tbsp cornstarch slurry.

Q: Can I make it spicy?
A: Yes! Add a pinch of red chili flakes or cayenne pepper.

Q: What can I serve with it?
A: Crusty bread, garlic toast, or a fresh salad.