Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon smoked paprika
- 4 potatoes, diced
- 1 head cauliflower, chopped
- 4 cups vegetable broth
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent.
- Add minced garlic and smoked paprika, cooking for an additional minute until fragrant.
- Stir in the diced potatoes and chopped cauliflower, followed by the vegetable broth.
- Bring to a boil, then reduce heat and let simmer until the vegetables are tender.
- Using an immersion blender, blend the soup until smooth. Adjust seasoning with salt and pepper to taste.
- Serve hot, garnished with fresh herbs and a side of crusty bread.
Notes
Store leftover soup in an airtight container in the refrigerator for up to 4-5 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 370mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg