Cauliflower Carrot Soup or Broccoli

Warm up with a bowl of comforting and nutritious Cauliflower Carrot Soup with Broccoli, a vibrant and creamy blend of roasted vegetables that's as delicious as it is wholesome. This recipe combines caramelized cauliflower, sweet carrots, and earthy broccoli, all roasted to perfection for a deeper flavor before being simmered with fragrant garlic, onion, and dried thyme in a savory vegetable broth. Whether you choose to keep it dairy-free with coconut milk or indulge in a swirl of heavy cream, this velvety soup is richly satisfying yet light. Topped with a sprinkle of fresh parsley, it’s a perfect choice for a cozy weeknight dinner or as an elegant starter for any occasion. With minimal prep time and simple ingredients, this easy-to-make soup is a must-try for healthy comfort food lovers.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 head Cauliflower
• 3 medium Carrots
• 1 head Broccoli
• 2 tablespoons Olive oil
• 1 medium Yellow onion
• 3 Garlic cloves
• 4 cups Vegetable broth
• 1 teaspoon Dried thyme
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 cup Heavy cream or coconut milk (optional)
• 2 tablespoons Chopped parsley (for garnish)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Cut the cauliflower and broccoli into florets and peel and chop the carrots into small chunks.

Step 3

Spread the cauliflower, broccoli, and carrots on a baking sheet. Drizzle with 1 tablespoon of olive oil and season with a pinch of salt and pepper. Roast in the oven for 20 minutes, stirring halfway through, until the vegetables are tender and lightly caramelized.

Step 4

While the vegetables are roasting, dice the onion and mince the garlic.

Step 5

In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened.

Step 6

Add the minced garlic and cook for 1 minute until fragrant.

Step 7

Add the roasted vegetables, vegetable broth, dried thyme, salt, and pepper to the pot. Stir everything together and bring to a boil.

Step 8

Reduce the heat to low, cover the pot, and let the soup simmer for 10 minutes.

Step 9

Using an immersion blender, puree the soup until smooth and creamy. Alternatively, you can blend the soup in batches using a countertop blender (be careful with hot liquids).

Step 10

If desired, stir in the heavy cream or coconut milk for a richer texture.

Step 11

Taste the soup and adjust seasoning if needed.

Step 12

Serve the soup hot, garnished with chopped parsley.

Nutrition Facts

Serving size	(2308.1g)

Amount per serving	% Daily Value*
Calories	1440.8

Total Fat 82.2g	0%
Saturated Fat 34.6g	0%
Polyunsaturated Fat 6.0g
Cholesterol 134.1mg	0%
Sodium 6166.8mg	0%
Total Carbohydrate 145.4g	0%
Dietary Fiber 39.8g	0%
Total Sugars 47.4g
Protein 42.8g	0%

Vitamin D 0IU	0%
Calcium 611.5mg	0%
Iron 11.2mg	0%
Potassium 5393.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.6%

Protein: 11.5%

Carbs: 39.0%