This vegan cauliflower potato and broccoli soup is a quick, easy, creamy, slightly chunky soup that’s as healthy as it is delicious.
Happy February! We made it! The first, and coldest (generally) month of the year is gone. We’re one month closer to spring and milder temperatures, green grass, and flowers!!! At least I hope that’s the case because when I looked out of my window this morning it doesn’t feel like spring is only a few months away.
Yesterday Chicago and much of the Midwest got slammed by a huge snowstorm, and it suited me just fine. My husband, Gizmo, and I enjoyed the peaceful solitude of a snowy Sunday morning and slept in. It was glorious to be all snuggled up and warm while watching the snow fly furiously in the wind outside.
There was a blizzard warning all day, and it was pretty fabulous because it meant that we weren’t going anywhere. There were many moments when I couldn’t see the house across the street from us, and we had a difficult time trying to keep up with the drifting snow that kept building up at our doors. Poor little Gizmo had to jump the snow banks to get in and out of the back door to do his business. For a tiny dog, he’s pretty darn mighty!
This is the snow drifting up our front porch to our door!
“First you make me wear this stupid hat, then you make me go outside to pee in a blizzard, and I still love you.”
Our snow day consisted of eating raspberry blackberry muffins (recipe to come soon) and drinking mugs of hot coffee while we watched the Australian Open men’s final. For lunch we made a warm, creamy, and soul warming vegan cauliflower potato and broccoli soup. It was exactly the kind of food that the weather called for.
We mashed the vegetables just enough so that the texture was creamy and a little chunky. The flavor was mild and delicate with a little cracked black pepper ground on top to give it a bite. We snuggled up in blankets in front of the fire place and enjoyed watching the snow fall (and blow) while eating heaping spoonfuls of this delicious hot soup. It’s been a long time since we’ve had such a relaxing afternoon.
Cauliflower potato and broccoli soup is so easy to make. All you need to do is boil the potatoes, steam the cauliflower and broccoli, heat up some almond milk, and then combine all of the ingredients after mashing the vegetables with a potato masher. It really is a simple and fast recipe for such a rich and savory soup, and a wonderful soup for a cold winter’s day, or night.
Yesterday was also Super Bowl Sunday. I’m sure the snow storm ruined a lot of plans for people in our area, but we just took the weather in stride and made some guacamole, vegan BBQ pulled jackfruit sandwiches, and delicious truffle parsnip fries (I sprinkled vegan parm on them) from Kara at The Foodie Dietician.
Once in a while we need to be forced to slow down and just be. Sunday was one of those days, and I’m so grateful for the reboot. I’m also happy that we had the time to create a new soup out of some of my favorite vegetables. We’ve made potato soup, and we’ve made potato broccoli soup, but we’ve never made cauliflower, potato, broccoli soup. Thanks to the crazy blizzard, we had the chance to play in the kitchen and eat well.
This is a fantastic soup to start your week, especially if you ate a lot of high calorie, high fat foods over the weekend. Whip up a healthy green salad and you’ll have a dinner that’s easy, quick, delicious, and good for you.