Lemon Carrot Cauliflower Soup: Creamy, Bright and Easy
A creamy plant based and gluten free soup made with cauliflower, carrots, potato, and fresh lemon. Simple ingredients, a bright flavor, and no cream or flour needed.
Equipment
Ingredients
- 650 gr Cauliflower
- 250 gr Carrots
- 150 gr Potatoes
- 1 Medium Onion, Finely Chopped
- 750 ml Vegetable Broth Add more if needed
- 1 Organic lemon If it is not organic don't use the zest
- 2 tbsp extra virgin olive oil
- To Taste Black Pepper
- To Taste Sea Salt
Instructions
- Finely chop the onion. Heat the olive oil in a large pot over medium low heat and cook the onion gently until soft and translucent.
- Peel and chop the carrots and potato and separate the cauliflower into florets.
- Add the carrots, potato, and cauliflower to the pot. Season with salt and black pepper and cook for 3 to 5 minutes, stirring occasionally.
- Pour in approximately 750 ml of vegetable broth, or just enough to cover the vegetables. Bring to a gentle simmer.
- Cover partially and cook over low heat for around 35 to 40 minutes, or until all the vegetables are very tender.
- During the final few minutes of cooking, add the lemon juice and a little freshly grated lemon zest. Taste and adjust the amount of lemon depending on how bright you want the soup to be.
- Before blending, remove one or two ladles of cooking liquid and keep them aside. Blend the soup until creamy. Gradually add some of the reserved liquid back in until you reach your preferred consistency.
- Taste and adjust the salt, black pepper, and lemon if necessary.
- Serve warm with extra virgin olive oil, toasted almonds, and fresh thyme, or add your favorite toppings.
Notes
Storage: Leftovers can be kept in an airtight container in the refrigerator for up to 4 days. The soup may thicken slightly as it sits, so add a splash of water or vegetable broth when reheating if needed.
Best served warm: This lemon carrot cauliflower soup is best served warm, when the lemon still tastes bright and the texture is creamy. Add fresh toppings such as toasted almonds, thyme, vegan yogurt, or crispy chickpeas just before serving.
Original Content Note: All recipes published on INUMAMI are original and developed from my personal cooking experience. The recipe, written content, styling, and photographs featured in this post were created by me. No AI is used to create recipes. All food photographs are original and owned by INUMAMI.
Nutritional Note: Any nutritional information provided is an estimate and may vary depending on the exact ingredients, brands, quantity of olive oil, amount of vegetable broth, and any optional toppings used.
Nutrition
Serving: 400grCalories: 177kcalCarbohydrates: 26gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 791mgPotassium: 886mgFiber: 6gSugar: 9gVitamin A: 10814IUVitamin C: 93mgCalcium: 69mgIron: 1mg