Wash and chop the cauliflower into florets. Set aside.
Dice the onion, carrots, and potato. Mince the garlic.
Step 2: Sauté the Aromatics
Heat olive oil or butter in a large pot over medium heat.
Add the chopped onion and garlic, cooking for 2–3 minutes until fragrant and translucent.
Step 3: Add the Vegetables
Add the carrots, potato, and cauliflower florets to the pot.
Stir to coat the vegetables in the aromatic mixture, cooking for about 3 minutes.
Step 4: Add Broth and Simmer
Pour in the vegetable or chicken broth.
Bring the mixture to a boil, then reduce the heat to low.
Cover the pot and let it simmer for 20–25 minutes, or until the vegetables are soft and tender.
Step 5: Blend the Soup
Remove the pot from the heat and let it cool slightly.
Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, transfer the soup to a regular blender in batches and blend until creamy.
Return the soup to the pot.
Step 6: Add Milk and Adjust Seasoning
Stir in the almond milk to make the soup creamy. You can adjust the amount based on your desired consistency.
Season with salt, black pepper, and any optional spices like smoked paprika or turmeric.
If using greens like spinach or kale, stir them in and let them wilt for 2–3 minutes.
Step 7: Serve and Enjoy
Ladle the soup into bowls.
Garnish with fresh parsley or a sprinkle of paprika for added flavor and presentation.
Serve warm with a side of whole-grain bread or a light salad if desired.
Why This Recipe Is Perfect for Weight Loss
Portion Control: Each serving is filling without being calorie-dense.
Meal Prep Friendly: Make a large batch and store it in the refrigerator for up to 5 days or freeze it for up to 3 months.
Flexible Ingredients: You can swap or add vegetables like zucchini, celery, or broccoli for variety.
