This simple yet soul-warming soup is perfect for a cozy lunch or a light dinner. It’s packed with fresh veggies, full of flavor, and totally satisfying without needing any meat. The natural sweetness from the carrots, leeks, and celery blends beautifully with the cauliflower and herbs, making it a healthy and delicious choice.
Ingredients**
- 1 medium head cauliflower, broken into florets
- 1 medium carrot, shredded
- ¼ cup chopped celery
- 1 medium leek, cleaned and chopped (white and light green parts only)
- 2½ cups water
- 2 teaspoons chicken bouillon (or use vegetable bouillon for a fully vegetarian soup)
- 1 medium potato, peeled and diced (optional, for thickness)
- 1 small zucchini, sliced
- 1 cup green beans, cut into 1-inch pieces
- 1 medium tomato, chopped
- 1 tablespoon olive oil or butter
- 1 clove garlic, minced
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon dried thyme or oregano
- 1 bay leaf
- Optional: a handful of spinach or kale leaves for extra greens
- Optional: fresh parsley or chives for garnish
Instructions**
- Prepare the vegetables:
Wash all your veggies thoroughly. Chop cauliflower into florets, dice the potato, slice the celery and leek, shred the carrot, and cut the green beans and zucchini. - Sauté for flavor:
In a large soup pot, heat olive oil or butter over medium heat. Add the leeks, celery, and garlic. Cook for about 3–4 minutes until they soften and release their aroma. - Add remaining vegetables:
Stir in the carrots, potatoes, cauliflower, zucchini, and green beans. Cook for another 3 minutes, stirring occasionally. - Add water and seasonings:
Pour in 2½ cups of water and add the bouillon cube (or powder), bay leaf, thyme, paprika, salt, and black pepper. Stir well to dissolve the bouillon. - Simmer gently:
Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 20–25 minutes or until all the vegetables are tender and the flavors have blended beautifully. - Add the tomato and greens:
In the last 5 minutes of cooking, stir in the chopped tomato and spinach (or kale). This adds a lovely color and freshness to the soup. - Adjust taste:
Remove the bay leaf. Taste and adjust seasoning if needed — add a bit more salt, pepper, or herbs to your liking. - Serve hot:
Ladle the soup into bowls and garnish with fresh parsley or chives. Serve with crusty bread, toast, or crackers.
Optional Variations**
- For a creamy version: Blend half the soup and pour it back in for a thick, velvety texture.
- Add grains: Toss in ¼ cup of cooked rice, quinoa, or small pasta for a heartier meal.
- Add a squeeze of lemon juice before serving for a bright, refreshing flavor.
Benefits of This Soup**
- Rich in vitamins and minerals: Loaded with vitamin C, potassium, and antioxidants.
- Low in calories and fat, perfect for weight management.
- Great for digestion thanks to fiber from cauliflower, leeks, and celery.
- Immune-boosting: The garlic, leek, and vegetables strengthen your immune system.
- Comforting & hydrating: Perfect for cold weather, detox days, or when you feel under the weather.
Storage Tips**
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Freeze for up to 3 months — reheat gently on the stove when ready to eat.
Conclusion**
This vegetable soup without meat proves that you don’t need meat or heavy cream to make something deeply satisfying. Each spoonful is loaded with warmth, flavor, and wholesome goodness. It’s a nourishing meal that soothes the soul and energizes the body — simple, humble, and absolutely delicious.
