Creamy Cauliflower Broccoli Soup
Indulge in a velvety vegan soup bursting with the flavors of roasted cauliflower, tender broccoli, and sweet carrots, all enhanced by the nutty richness of nutritional yeast. Perfectly seasoned and blended to creamy perfection, this soup is a comforting bowlful of goodness that will warm your heart and nourish your body.
ingredients
- 1 medium head cauliflower, cut into florets
- 1 small head broccoli, cut into florets
- 2 large carrots, peeled and chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- ¼ cup nutritional yeast
- 1 teaspoon turmeric
- ½ teaspoon cumin
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
steps
- 1.
Preheat the oven to 400°F (200°C). Place the cauliflower florets, broccoli florets, and carrots on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and roast for 20-25 minutes until lightly browned and tender.
- 2.
In a large pot, heat a little olive oil over medium heat. Add the diced onion and minced garlic. Sauté for 5 minutes until the onion is translucent.
- 3.
Add the roasted cauliflower, broccoli, and carrots to the pot.
- 4.
Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes.
- 5.
Using an immersion blender, blend the soup until smooth and creamy.
- 6.
Stir in the nutritional yeast, turmeric, cumin, salt, and pepper. Simmer for an additional 5 minutes to allow the flavors to meld.
- 7.
Ladle the soup into bowls, garnish with fresh parsley, and serve hot.
