Cauliflower-Zucchini Soup
Prep. Time
15 minutes
Cook Time
30 minutes
Servings
4-6 plates
Difficulty
Easy
Gluten-Free, Nut-Free, dairy-free, egg-free
I like this soup because it turns simple vegetables into something that feels substantial without weighing you down. The cauliflower gives it natural body, the zucchini keeps it smooth, and the silken tofu blends in to thicken everything quietly. Once it’s simmered and blended, the flavors round out into a clean, steady bowl that works for dinner and still tastes good the next day. It earned space in my rotation because it’s practical and easy, genuinely hearty and satisfying, and doesn’t need any extras to stand on its own.
Ingredients
1 medium cauliflower, broken down to florets
1 medium zucchini, cut to cubes
1 onion, chopped
2 garlic cloves, minced
3 celery stalks, chopped
1/2 package silken tofu (about 6 oz)
6 cups vegetable broth
2–3 tbsp nutritional yeast
Salt to taste
Olive oil for sautéing
Instructions
Heat a 3-4qt pot and add a little olive oil.
Sauté the onion, garlic, and celery for about 10 minutes.
Add the cauliflower, zucchini, tofu, vegetable broth, nutritional yeast, and salt.
Bring to a boil, then lower to a simmer for 20 minutes, until everything is tender.
Set aside 1 cup of small florets. Alternatively, place 1 cup of small uncooked cauliflower florets in an air fryer or the oven, brushed with olive oil and a little salt, and roast them for 15 minutes or until golden on top.
With a stick blender, blend until smooth and creamy.
Add the roasted florets to the blended soup, and serve hot.
Keep refrigerated in an airtight container for up to 3 days.
Notes
For a soy-free recipe, and assuming nuts are okay, skip the tofu and add in raw cashews. Cook for about 30 minutes to ensure the cashews are softened.
The Latest Bite
No-Bake Pistachio Ice Cream Cake
I love ice-cream cakes, and it is so hard to find vegan ones in stores, so I knew at some point I'd want to try and whip a recipe up, but one thing that's always a factor for me is whether or not it'll be a time-consuming project or not. If I need to use my mixer, food processor or oven, it means I need to plan for more dishes and more time spent on this, and that's where I sometimes hold off on exploring and developing new recipes. I was not only aiming for an easy-to-make recipe here, but also one that requires very few ingredients and as allergen-friendly as possible. This makes it a store-in-the-freezer dessert for when I have unexpected guests, or when we are on the road and want an indulgent treat.
Made primarily from raw pistachio butter, coconut cream and almond flour, this easy no-bake cake is elemental and holds texture and flavor impressively. Compliments are guaranteed!