Hearty Pureed Veggie Soup

  • Servings : 4-5
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 30m

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.

Hope you enjoy!


  • 1/2 head cauliflower
  • 2 medium potatoes (sweet or russet or one of each!)
  • 5 large carrots (or 2 cups baby carrots)
  • 1/2 - 3/4 bag of frozen corn
  • 1/2 t garlic powder
  • salt and pepper to taste


Step 1

1. 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.

Step 2

2. 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.

Step 3

3. 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.)

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.

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