This Super Easy Cauliflower Vegetable Soup is a must have recipe this season for more many reasons! It’s comes together quickly so it’s great for busy work days/holiday prep days, it’s healthy which we all need to balance out those cookies this season, and it’s so easy to make so it’s perfect for those sick days.
And those sick days are actually the reason I created this recipe and made it as easy as possible. I’ve had two 6-week long sinus infections this year and easy, healthy dinners are just what I’ve needed, especially soup.
Luckily things have mostly cleared up but I’m hanging on tight to this recipe. And not just for sick days.
It has got to be is the easiest soup I’ve ever made! But it’s still so delicious and hearty, and it has a simple well balanced flavor.
What makes this soup so quick and easy?
Most of the veggies are pre-cut frozen or canned, the only thing you have to chop is halving the onion and mincing up the fresh parsley if you choose to add it.
I mean does it get any simpler than that?
You don’t even need to rinse the chick peas, just drain them and add them in (and really they don’t need to be low-sodium). And to measure out the Italian seasoning you can just use a scant 1 Tbsp to simplify it.
The parmesan is optional but everything is better with cheese right? So you may as well add some pre-shredded parmesan here.
I hope you love this easy vegetable soup recipe as much as I do! Now I just keep the veggies used here stocked in my freezer for times when I need something that’s quick.
It makes perfectly delicious leftovers for lunch the next day so hopefully you’re lucky enough to have some left from dinner.
Super Easy Cauliflower Vegetable Soup
This vegetable soup is about as easy as it gets! Most of the veggies are pre-cut so the tedious part is already done. Perfect for busy days and those dreadful sick days. It also makes great leftovers for lunch.
- 2 Tbsp extra virgin olive oil
- 1 medium yellow onion, halved and peeled
- 4 cloves garlic, peeled
- 1 (32 oz) carton vegetable broth
- 1 (28 oz) can diced tomatoes
- 1 (16 oz) bag frozen petite mixed vegetables (I used C&W)
- 1 (12 oz) bag frozen cauliflower
- 2 1/2 tsp Italian seasoning
- Salt and freshly ground black pepper
- 1 can low-sodium chick peas, drained
- 3 Tbsp minced fresh parsley and grated parmesan for serving (optional)
Heat olive oil in a large pot over medium heat.
Meanwhile add onion and garlic to a food processor and pulse until finely chopped.
Add onion mixture to oil in pan and saute 4 minutes, or until nearly softened.
Add in broth, diced tomatoes, mixed vegetables, cauliflower, Italian seasoning and season with salt and pepper to taste.
Bring mixture to a boil over medium-high heat, reduce heat to medium then cover and let boil until veggies have reached desired tenderness, 5 - 10 minutes.
Stir in chick peas and optional parsley. Serve warm with parmesan if desired.
Recipe source: Cooking Classy