Winter Veggie Soup Recipe

Name: Winter Veggie Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 3 cups cauliflower; 2 cups baby carrots; 1 cup zucchini; 1 (16 ounce) can garbanzo beans (pureed); 1 tablespoon curry paste; 2 teaspoons white pepper; 1 cup yellow onion, diced; 2 tablespoons olive oil; 1 tablespoon rosemary; 2 cups water

Servings: persons

3 cups cauliflower
2 cups baby carrots
1 cup zucchini
1 (16 ounce) can garbanzo beans (pureed)
1 tablespoon curry paste
2 teaspoons white pepper
1 cup yellow onion, diced
2 tablespoons olive oil
1 tablespoon rosemary
2 cups water

1
turn oven on 450 deg.
2
lightly coat baby carrots and 2 cups of cauliflower in olive oil, rosemary and sea salt.
3
place on cookie sheet covered in parchment paper.
4
Roast for 35 min turning once halfway through cooking time.
5
in your pot saute onions.
6
use food processor to puree garbanzo beans and other cup of cauliflower.
7
add to pot with 2 cups water.
8
use cheese grader on zucchini and add to pot.
9
lightly chop up roasted carrots and cauliflower and add to pot along with curry.
10
simmer 20 min more.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 cups cauliflower, 2 cups baby carrots, 1 cup zucchini, 1 (16 ounce) can garbanzo beans (pureed), and more.

Yes, Winter Veggie Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Winter Veggie Soup

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