Eating Pegan: Part Paleo Part Vegan

Pegan Recipe 04: Creamy Cauliflower Vegetable Soup

Creamy and filling, this soup can be a main dish or a side dish. The garlic and onion provide a kick of flavor while the cauliflower keeps the carb count low. 

Creamy Cauliflower Vegetable Soup

Perfect for a chilly evening or a night when you're looking for something lighter, this soup is a winner.

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Course Soup

Cuisine American

Servings 4 servings

Ingredients

  

• 1 med. cauliflower head chopped
• 2 large carrots chopped
• 8 oz. cremini mushrooms sliced
• ½ large white onion minced
• 4 large garlic cloves minced
• 6 tbsp. olive oil
• 1-2 tsp. sea salt
• pepper to taste
• 1 c. spinach optional

Instructions

 

• In a soup pot (like this one), saute the garlic, onion, carrots, and mushrooms with 2 Tbsp. of the olive oil until soft and golden. If you need to add a little water to keep things from sticking, go for it. But don't add more oil.
• Then, in a separate saucepan (or the microwave), steam the cauliflower until soft. Using a blender (or immersion blender like this one), blend the cauliflower until smooth while adding in the remaining olive oil, salt, and pepper. You want a nice thick consistency. Stir this into the veggies, add spinach if desired, and serve!

Keyword Creamy Cauliflower Vegetable Soup Recipe, Pegan Recipe

Which of these recipes did you try? Let me know which one you liked the most in the comments section below. Happy cooking!