Hearty Pureed Veggie Soup

BY : PUBLISHED : April 12th, 2017 UPDATED: February 4th, 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.

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! 🙂

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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