Vegetable Cauliflower Soup
Chunky vegetable cauliflower soup with sliced carrots, potatoes, onions and peas.
Servings: 6
Calories: 333kcal
Ingredients
- 2 Tbsp. unsalted butter
- 1 Tbsp. vegetable oil
- 1 onion diced
- 4 cups cauliflower cut into smaller pieces
- 1 carrot small, peeled, sliced
- 3 potatoes medium-sized, peeled, diced
- 1/2 cup peas frozen
- 6 cups chicken stock or broth
- 2 tsp. salt
- 1/8 tsp. black pepper
- 1/2 cup heavy whipping cream optional
- 2 Tbsp. dill fresh or dry, chopped, optional
Instructions
- In a large pot add butter and oil.2 Tbsp. unsalted butter, 1 Tbsp. vegetable oil
- Add diced onion and sautee on low-medium heat for 2 minutes.1 onion
- Add cauliflower and carrot, mix in. Add potatoes. Cook on low-medium heat for 2-3 minutes, mixing often.4 cups cauliflower, 1 carrot, 3 potatoes
- Add peas, chicken stock, salt and black pepper.1/2 cup peas, 6 cups chicken stock, 2 tsp. salt, 1/8 tsp. black pepper
- Cook on low-medium heat for approximately 20 minutes until vegetables will become soft.
- Add heavy whipping cream, mix in. Turn off the heat.1/2 cup heavy whipping cream
- Top with fresh dill.
Video
Notes
- You can use store bought or homemade chicken stock or homemade chicken broth, you can also use different flavors of stock, for example beef or vegetable.
- You can omit heavy whipping cream, it is optional, but it adds extra flavor to the soup, also it makes soup more creamy.
- Also, you can use frozen vegetables but cooking time may change, don't cook your vegetables too long, they might become mushy.
- Meal Prep Tips: store in airtight container or freeze for few months.
Nutrition
Calories: 333kcal | Carbohydrates: 36g | Protein: 11g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 40mg | Sodium: 1024mg | Potassium: 1046mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2596IU | Vitamin C: 65mg | Calcium: 71mg | Iron: 2mg