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Whole Food Plant Based Cauliflower Carrot Soup

Author: Molly Patrick of Clean Food Dirty Girl


  • 1/4 cup water 59ml
  • 1 onion 240g, chopped
  • 1 cup carrot 140g, chopped
  • 5 cups cauliflower 600g, cut into bite-sized pieces
  • 1 teaspoon dried oregano
  • 6 cups low-sodium veggie broth 1.5qt
  • Salt and pepper to taste


  • Heat the water in a large soup pot. When it just starts to steam, add the onions and carrots and cook for 3 minutes, stirring occasionally.
  • Add cauliflower and broth and bring to a boil.
  • Simmer for 15 minutes and then turn off heat.
  • Place 3 cups of soup in a blender and blend until creamy and smooth.
  • Pour back into the soup pot and stir to combine.
  • Add salt and pepper to taste.


6 ingredients, super easy