Hearty Pureed Veggie Soup

BY : PUBLISHED : April 12th, 2017 UPDATED: October 17th, 2022

This week's meals were centered around cauliflower. Between the cauli rice and pizze crust I also made, this soup proved to be the easiest and just as tasty as the others. What's awesome about this recipe is how adaptable it can be. A good base gives your the creative liberty to put your unique twist on it.

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Hope you enjoy!

A spoon in a bowl of pureed veggie soup.

Closeup of a bowl of pureed veggie soup topped with pepper and seeds.

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Hearty Pureed Veggie Soup

Lauren Bossi
What’s awesome about this recipe is how adaptable it can be. A good base gives your the creative liberty to put your unique twist on it.
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Soup
Cuisine American
Servings 4 servings
Calories 138 kcal
METHOD Stovetop
DIET Vegan


  • ½ head of cauliflower
  • 2 medium potatoes (sweet or russet or one of each!)
  • 5 large carrots (or 2 cups baby carrots)
  • ½-3/4 bag of frozen corn
  • ½ teaspoon of garlic powder
  • salt and pepper to taste


  • Dice potatoes, and boil them with cauliflower and carrots over medium heat for 15-20min. or until soft. With 10 minutes left, add in corn.
  • Drain excess water into bowl to be used later. Use an immursion blender to blend vegetables into a puree, adding water as desired (I only added back about a cup of water as I like my soup thick). If you do not have an immersion blender, throw veggies in a food processor or blender and blend until pureed, once again adding water as needed.
  • Stir in salt, pepper and garlic, remove from heat and serve warm. Top with sriracha, red pepper and/or nutritional yeast and enjoy! Side note: this soup can be stored in the fridge for 3-5 days afterwards and can be eaten cold.)


Don't have sweet potatoes? Try pumpkin or butternut squash.


Calories: 138kcalCarbohydrates: 31gProtein: 4gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 90mgPotassium: 956mgFiber: 6gSugar: 6gVitamin A: 15038IUVitamin C: 61mgCalcium: 59mgIron: 1mg
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

About Lauren Bossi

My name is Lauren Bossi; I run Track & Field at the University of Hartford in CT. I've got a passion for running and plant-based eats. When I'm not wandering around the aisles of the grocery store I enjoy cooking, baking, photography, pun-writing and tag-saling.

View all posts by Lauren Bossi

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