I had a super busy weekend and no time for grocery shopping. Although I usually meal plan and shop accordingly, sometimes life just gets in the way. So today I open my fridge to scrounge whatever veggies I can find, and come up with this incredibly tasty and creamy carrot cauliflower soup. This soup is a quick to make, only requiring 30 minutes from start to finish, and only uses one pot. Although creamy in texture, this soup is free from dairy and only contains wholesome ingredients. Plus, it’s gluten free, making it a perfectly suitable choice for people with gluten intolerances.
A one pot meal is my favourite kind of meal.
The worst part about cooking is cleaning all the pots, pans and tray. So only needing one pot makes clean up a breeze on a busy weeknight where you just don’t have the time. Plus, it definitely helps that my entire family LOVES soup, creamy soups in particular.
To make your soup, quickly chop up all your veggies. Don’t worry about uniform pieces since everything will be pureed anyhow. This saves a ton of time on prep work!
Saute your onion, garlic, carrots, and celery in a little cooking oil until slightly softened. If you’re really pressed for time, you can always skip this step, and just boil everything together. However, it does give the soup more flavour, so if you can spare the extra five minutes, I recommend you do so.
Next, add your broth and all the remaining ingredients EXCEPT the avocado. Cook until veggies are softened, about 10 minutes.
Then puree your soup using an immersion blender for faster, less messy results. Finally, add your avocado and puree some more. The avocado is what adds a beautiful creamy texture to this soup, without the use of cream or milk.
If you like this carrot cauliflower soup, I suggest you also try some of my other creamy soups. Like this classic Easy Cream of Broccoli Soup or for a truly unique dish, give this Vegan Cold Pear a try!