Cauliflower & Zucchini Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
A healthy and hearty soup, perfect for a rainy day.
  • Olive oil
  • 3 garlic cloves (chopped)
  • ½ head of cauliflower (chopped)
  • 1 medium zucchini (chopped)
  • 2 large potatoes (chopped)
  • 1 large white onion (chopped)
  • 4 cups chicken broth
  • Salt & pepper to taste
  • Thyme
  • Sour cream
  • Olive oil
  1. Preheat oven to 400F.
  2. Spread chopped cauliflower and zucchini on a baking sheet, drizzle and toss with olive oil.
  3. Roast for 10-20 minutes until browned on one side.
  4. While roasting, prepare the rest of the soup.
  5. In a medium-large pot, add a drizzle of olive oil on medium-high heat.
  6. Once heated, add onion, sauteeing until fragrant and slightly translucent.
  7. Add garlic, cooking for an additional minute.
  8. Add broth, and potatoes, bringing to a boil.
  9. Once boiling, reduce heat to medium, add roasted cauliflower and zucchini, allowing to simmer 10-15 minutes until potatoes are cooked through.
  10. Using an immersion blender, puree soup to your desired consistency, and season to taste.
  11. Serve and garnish with a spoonful of sour cream, a drizzle of olive oil, and fresh thyme.
Recipe by The Adventures of Bob & Shan at