Super Easy Cauliflower Vegetable Soup

Easy Vegetable Soup

This recipe is brimming with veggies and it couldn’t be any easier to make! The food processor does the chops the garlic and onion and the remaining veggies are pre-cut. It also just uses an Italian herb blend instead of adding a bunch of different herbs. To measure out the Italian seasoning you can just use a scant 1 Tbsp to simplify it. Then for added protein there’s some canned pre-cooked chick peas to keep if filling. You don’t even need to rinse them, just drain them and add them in. It really 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.

Ingredients Needed for This Recipe

Extra virgin olive oil Yellow onion Garlic Vegetable broth Canned diced tomatoes Frozen petite mixed vegetables Frozen cauliflower Italian seasoning Salt and pepper Canned chick peas Fresh parsley and parmesan (optional)

How to Make This Easy Vegetable Soup

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.

Tips for This Cauliflower Vegetable Soup

Don’t puree the onion and garlic in the food processor, it should still have some texture so it sautés nicely. Stick with frozen “petite” vegetables. The larger variety aren’t as sweet and good. Use chicken broth in place of vegetable broth if that’s what you’ve already got on hand. Swap out chick peas for cannellini beans or navy beans for a good substitute.