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Ingredients
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3 tablespoons vegetable oil
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1 cup frozen vegetable blend (peppers, onions, celery, and parsley)
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1 clove garlic, crushed and minced
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2 pounds fresh cauliflower, cut into florets
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½ pound carrots, sliced
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1 teaspoon ground allspice
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1 teaspoon seasoned salt
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1 (32 fluid ounce) container vegetable broth
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2 (14 ounce) cans coconut milk
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1 pinch salt and ground black pepper to taste
Directions
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Heat vegetable oil in a 4-quart pot with a tight-fitting lid over medium-low heat. Cook and stir vegetables in the hot oil until nearly tender, 7 to 10 minutes; add garlic and cook until fragrant, about 1 minute more.
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Stir cauliflower and carrot into the vegetable mixture; season with allspice and seasoned salt. Pour vegetable broth over the vegetable mixture. Place lid on the pot and cook vegetables until soft, 30 to 45 minutes.
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Ladle about half the vegetables into the bowl of a blender with enough liquid to cover. Hold lid in place with a towel and pulse blender a few times to get mixture moving before leaving blender on to puree vegetables entirely.
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Mash remaining vegetables in the pot with a fork or potato masher until no large chunks remain. Pour pureed vegetable mixture into the pot with the coconut milk; stir. Season soup with salt and pepper.
Cook's Notes:
For non-vegetarians: This can be made with chicken broth, milk, or cream with chopped, cooked white potato, sweet potato, or rice for richer results.
Vegetarian options: Top with grated cheese when serving hot. Top with sour cream when serving cold.
It can be made without coconut milk for even less calories, and it will still be vegan, lactose-, gluten-, and starch-free, while remaining almost nearly as good!
Nutrition Facts (per serving)
202 | Calories |
18g | Fat |
11g | Carbs |
4g | Protein |
Nutrition Facts | |
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Servings Per Recipe 12 | |
Calories 202 | |
% Daily Value * | |
Total Fat 18g | 23% |
Saturated Fat 13g | 65% |
Sodium 291mg | 13% |
Total Carbohydrate 11g | 4% |
Dietary Fiber 4g | 14% |
Total Sugars 4g | |
Protein 4g | 7% |
Vitamin C 38mg | 42% |
Calcium 46mg | 4% |
Iron 3mg | 16% |
Potassium 455mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.