A low-carb soup packed with winter vegetables that is healthy and easy to make. Freezer-friendly too!
Use a 4-quart (4-liter) saucepan at a minimum. With soups like this one it’s better to go bigger.
Use all the vegetables: Because you are pureeing this soup, you can use parts of vegetables that you otherwise might not use if you were making a stir fry or similar. IF your cauliflower or broccoli have nice, fresh looking outer leaves chop them and throw them in the saucepan along with the florets.
As you trim the cauliflower or broccoli stalks, only remove the very ends and any weird looking parts and chop up the rest for the soup. The stalks add a nice creamy texture to the soup.
Alternately, you can also chop the leaves and stalks and freeze them to use whenever you’re making vegetable stock.
While I give pretty exact measurements for all the vegetables, feel free to adjust the quantities, depending on what is available to you. This is a great soup to use up leftover greens and other vegetables.
Cashews are completely optional, but add such a creamy texture that you should definitely try adding them, in case you’re not allergic or have a sensitivity to nuts.
Alternatives that make the soup extra creamy: sour cream, soy creamer, coconut milk.
Store leftover soup covered in the fridge for 1-2 days or in the freezer for 2-3 months.