Updated on October 1 2018
This Simple Cauliflower Potato Celery Soup is the quickest and easiest soup you will ever make! I love this soup all year round, it’s comforting served with fresh bread in winter, and light and fresh served with pesto and a drizzle of olive oil in summer! This soup is low calorie, vegan, silky smooth and just sooo yum.
Look at that bowl of healthy goodness! So so YUM. For Realsies.
Considering this soup is vegan (not a dash of cream in sight!) it is amazingly creamy and delish! SIMPLE, but incredibly yummy.
It’s got cauliflower florets, potatoes, celery, garlic, onion, vegetable broth, salt and ground black pepper. Doesn’t really get simpler than that in Soup Land. But let me tell you, you will be making this soup again and again. AND again.
Check out these soup recipes too – My Awesome Chunky Tomato Bean Soup, my Clean Eating Carrot Turmeric Ginger Soup, my Cozy up Tomato & Butternut Soup, my Healthy Homemade Celery Carrot Chicken Soup and my Hearty Black Pepper Mushroom Chickpea Soup.
SO SMOOOTH is this Simple Cauliflower Potato Celery Soup that I actually couldn’t quite believe it. And it doesn’t take a whole lot of time to get it silky smooth like with some soups. Nope, this one gets to that silky stage quickly, which is always a bonus.
Let’s talk about bread…This soup is extra specially scrumptious with a big hunk of rustic homemade, healthy bread to mop it up with…
YUMMM.
I recommend you give my healthy homemade breads a try…No Knead Multi-Seed Potato Bread, Simple Zucchini Feta Soda Bread, Light & Fluffy Dinner Rolls 2 Ways. These breads will take this soup, or any soup, to the next level!
A little fresh parsley chopped up and sprinkled generously on top won’t go amiss, and drizzle on some olive oil and stir in a little Simple Homemade Fresh Basil Pesto which adds freshness and extra yumminess. I’m convinced a good grating of cheese would be incredible, or some chopped nuts. A little nuttiness is always welcome around here.
This is where the saying “less is more” comes into play. This soup has few ingredients, and even fewer steps to the recipe (which is partly why I love it so much), and yet, it has so much depth of flavour, and SO much goodness!
If you’re not already thinking it, then let me just remind you that soups are the perfect freezer food…Make a big batch of this amazing soup and freeze it until you need it – which is just what I did today. Also, this is a great meal to make if you have unexpected company, most of us have these ingredients on hand almost all the time – which makes this an ideal last minute meal.
So basically, it’s one of my favourite soups of all time.
Let’s recap:
- Ridiculously easy to make, on the table in 30 minutes
- Really, really yummy, silky smooth, creamy and full of flavour (even though it’s completely dairy free)
- Chock-a-block full of fresh, wholesome veggies
- The perfect excuse to bake a homemade healthy loaf of bread to mop up your piping hot soup!
- It’s easily adaptable to winter or summer months
- You can freeze this homemade cauliflower soup, or it keeps in the fridge for up to 5 days
If you’re not convinced then you absolutely have to make this Simple Cauliflower Potato Celery Soup a.s.a.p. so you can see exactly what I’m talking about for yourself!! And don’t forget to let me know what you think in the comments, I love hearing from you and I want to know all about it!
A silky smooth, delicious vegan soup made from scratch with fresh vegetables. Ready in 30 minutes flat, it's a perfect weeknight meal.
- 2 tbsp olive oil
- 1 brown onion (large) , chopped
- 3 cloves garlic (large) , chopped
- 1 medium head cauliflower (about 4 cups) , chopped into florets
- 4 celery sticks , chopped
- 3 potatoes (large) , peeled and chopped
- 2 cups vegetable broth
- 3 cups water
- Salt and ground black pepper to taste
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Heat the oil in a large saucepan, fry the onion for about a minute before adding the garlic and fry until glassy and fragrant. Add the cauliflower and celery and cook on medium heat, stirring occasionally, for about 3 minutes
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Now add the potatoes, vegetable broth and water - the veggies should be very nearly covered with the liquid. Simmer on a medium high heat for about 15 minutes, or until the vegetables are very tender, stir half way through cooking time.
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Blend until silky smooth. Season with salt and pepper to taste, top with pesto, chopped herbs and a drizzle of olive oil and serve.
