Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 carrots, diced
- 2 stalks celery, sliced
- 1 cup cauliflower florets
- 4 cups vegetable broth
- 1 cup coconut milk
- Salt and pepper to taste
- Fresh spinach for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and cook until translucent, about 5 minutes.
- Stir in garlic, carrots, and celery; cook for another 5 minutes.
- Add cauliflower florets and vegetable broth; bring to a boil.
- Reduce heat and simmer until vegetables are tender, about 20 minutes.
- Puree the soup using an immersion blender until smooth or leave chunky if preferred.
- Stir in coconut milk; season with salt and pepper.
- Serve hot, garnished with fresh spinach and herbs.
Notes
- You can substitute coconut milk with almond milk for a lighter option.
- For a thicker soup, add an extra potato or blend more vegetables.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan, Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 180 Kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg