My mom first introduced me to this delicious Spring Soup With Cauliflower And Beans. As soon as I tried it, I knew right away that I had to post the recipe on my blog. It’s light yet filling soup, perfect for when you don’t want to be weighed down by a heavy meal.
Spring Vegetable Soup Recipe
Normally people think of soup as necessary comfort food for cold, winter days or rainy evenings that leave a chill in the air – and rightfully so, because healthy vegetable soups, hearty chowders, and filling stews are divine at such times.
However, not so much in balmier weather when you want to be active and enjoy the cool breezes and warm sun.
But this spring soup is light and refreshing all year long and especially perfect for those warmer weather days when you want to eat and feel satisfied, but keep it light enough to be active and not feel weighted down.
The cauliflower, beans, and potatoes provide plenty of nutritious (and delicious) veggies that will keep you full even without feeling stuffed. The savory additions of onion, garlic, and herbs load this spring soup with flavor.
What’s In Spring Vegetable Soup?
While many spring soups are chilled and/or made with a puree, this spring soup with cauliflower and beans is tomato and vegetable broth based.
In addition to cauliflower and beans, this healthy vegetable soup has potatoes, onion, carrots, garlic, and herbs.
You can start with homemade vegetable broth, canned broth, or even vegetable bouillon cubes and use tomato sauce to create the foundation for the soup.
Why Is This Spring Soup So Healthy?
It not only tastes great, but this spring soup with vegetables will give your body some great immune boosting help.
Loaded with vitamins, minerals, fiber, antioxidants, and nutrients, it’s a low carb powerhouse that is also filling (source). Cauliflower has become very popular as a replacement for starchier rices and grains.
Beans are high in folates, a good source of vegetarian protein, filling, and provide necessary fiber for your body. They are also rich in B vitamins.
Many people dismiss potatoes as lacking in nutrition, but it’s actually not true. A single serving of potatoes contains about one third your daily allotment of Vitamin C.
Carrots are a powerful source of nutrition with much needed beta carotene for eye health, as well as plenty of antioxidants.
Onion & Garlic
Garlic and onions are known for keeping your body healthy, helping boost your immune system and fighting existing infections. They are often used together because their flavors pair so beautifully, and they work well with one another for your health, too.
The Best Way To Healthy Vegetable Soup
The flavors of this soup are inspired by traditional European soups and could be referred to as a vegetarian Solyanka. As such, serving it up the way they do in Eastern European countries will make it even more delicious.
Add a dollop of sour cream and a sprinkling of fresh dill to really make your spring soup a treat for any lunch, dinner, or even snack. Enjoy with some cheese breadsticks for even more flavorful flair.
More Spring Vegetable Soup Recipes to try
- Soup Au Pistou – Provencal vegetables soup that is light and delicious;
- Spanish Gazpacho – chilled raw tomato soup, classic of Spanish cuisine;
- Borscht – traditional Ukrainian and Russian red beet soup that is full of flavor.
If you make this recipe, snap a photo and post it on Instagram with a hashtag #lavenderandmacarons. I love seeing your creations.
Spring Soup With Cauliflower And Beans
In a large pot bring 6 1/4 cup of vegetable broth to a boil.
Meanwhile heat olive oil in a medium saucepan and over medium heat. Add onion, carrot and sauté for 5 minutes.
Stir in cauliflower and cook for continue cooking for another 5 minutes. Remove pan from the heat and set aside.
- Meanwhile, dilute tomato paste in the remaining 3/4 cup of vegetable broth.
Add potatoes to the broth and cook for 10 minutes until potatoes are tender but not fully cooked. Add beans, cook for 5 minutes. Stir in cauliflower, tomato paste and cook for another 5 minutes.
Season the soup with salt and pepper. Add garlic, let it infuse the soup for a minute and remove from the heat.
Serve with a dollop of sour cream and chopped dill.