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
Stovetop
Cooking required:
Share:
Allergens:
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.
