Cauliflower and Potato Soup (Vegan)

Total Time
40mins
Prep 10 mins
Cook 30 mins

This is very low in calories yet is surprisingly tasty. Serve hot with fresh bread.

Ingredients Nutrition

Directions

  1. Chop the cauliflower, onion and potatoes into dice.
  2. Cover with the vegetable stock and cook until soft.
  3. Cool briefly; pour into a blender; blend to preferred consistency.
  4. Return the mixture to the saucepan and reheat gently.
  5. Serve topped with the parsley.
Most Helpful

This recipe deserves 5 stars because it's very easy to make, low in calories yet still quite tasty! Start with a very high quality vegetable stock, it's the basis for every good soup. Instead of parsley I had some fresh thyme so I added a couple of sprigs of that as well as two bay leaves. I added a little more stock than the amount called for (4 cups) and still ended up with a very thick soup. I also added some tomato paste I had leftover in the fridge, which accounted for the pretty color. I served it with ciabatta bread and a green side for an extremely low cal supper. Mmmm. BF enjoyed this for dinner too.

Kumquat the Cat's friend November 09, 2007