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bowl of cream of vegetable soup

Vegetable potage

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  • Author: Caroline Phelps
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 60 minutes
  • Yield: 4 people 1x
  • Category: Soup
  • Method: Boiling
  • Cuisine: French
  • Diet: Vegan


A colorful, healthy and veggie loaded soup your whole family will love. Vegan food can taste great and this is the proof!


Units Scale
  • 1 head broccoli, roughly chopped
  • 1 head cauliflower, roughly chopped
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 thumb size ginger, peeled and finely chopped
  • 1 large carrot, roughly chopped
  • 2 stalks celery, roughly chopped
  • 1 medium potato, peeled and roughly chopped
  • 8 cups water
  • 3 tablespoons extra virgin olive oil
  • salt and pepper, to taste


  1. In a large pot over medium high heat, add 2 tablespoon of oil, garlic, onions and grated ginger.
  2. Add a little salt to soften the onions and cook for a few minutes, until the onions are translucent.
  3. Add the carrots, celery, potato, broccoli, cauliflower, 1 tablespoon olive oil, and cook for 3 minutes.
  4. Add the water and bring to a boil.
  5. Lower the heat to low, cover and simmer for 40 minutes, or until vegetables are tender.
  6. Transfer the soup to a blender and blend until smooth. You may need to do this in batches.
  7. Return soup to the pot. Season with salt and pepper and serve.


Refrigerate this soup in a storage container for up to 5 days.


  • Serving Size: 1 bowl
  • Calories: 217
  • Sugar: 7.9g
  • Sodium: 137mg
  • Fat: 11.4g
  • Saturated Fat: 1.8g
  • Unsaturated Fat: 1.3g
  • Trans Fat: 0g
  • Carbohydrates: 27.1g
  • Fiber: 7.8g
  • Protein: 6.5g
  • Cholesterol: 0mg
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