Cauliflower Zucchini Soup

This roasted cauliflower zucchini soup is thickened with white beans and pureed until velvety smooth and creamy. Topped with feta cheese for the ultimate touch.

Let’s talk SOUP. Specifically creamy roasted cauliflower zucchini soup. It’s incredibly easy to make and exploding with fantastic flavours. Mellow-flavoured cauliflower and zucchini are roasted until tender then blended with a can of white beans instead of cream into a silky texture.

With its light and zesty flavours, this vegetarian zucchini soup will definitely satisfy anyone's taste buds. The addition of white beans adds plant-based protein, feta adds saltiness, and fresh lemon juice gives a lovely fresh and zesty flavour to the soup.

Ingredients you’ll need

All you need to make this cauliflower and zucchini soup recipe are 8 simple, healthy ingredients.

• Zucchini: You’ll require about 2-3 zucchinis, cut into chunks, for the base of this soup.
• Cauliflower: Half a head of cauliflower, chopped into florets, then baked.
• Onion + Garlic: Nothing beats this aromatic duo to add tons of flavour. We add a whole bulb of garlic for flavour and antimicrobial properties, which are perfect for winter.
• White Beans: Creamy white beans add a one-two punch of protein and fibre. I used cannellini beans; however, navy or butter beans also work great.
• Broth: Use vegetable broth if making it vegetarian, or chicken broth.
• To serve: Parsley, crumbled feta cheese.
• Lemon: The juice from one lemon adds a bright flavour.

The complete list of ingredients and amounts is located on the recipe card below.

How to make Cauliflower Zucchini Soup

Preheat the oven to 200°C/400°F and line a large, rimmed baking sheet with parchment paper.

Prepare the vegetables: Cut the zucchini in half lengthwise, then in half again. Cut the cauliflower into florets, and cut the onion into quarters, leaving the skin on.

Roast vegetables: Place the cauliflower, zucchini, unpeeled onions, and garlic bulb on the baking sheet. Drizzle with oil and season with salt and pepper, then toss to coat. Roast the veggies until caramelised (about 35–40 minutes).

Blend: Remove the skins from the onions and squeeze the garlic from their skins. In batches, transfer all veggies into a high-speed blender along with the drained white beans, stock, lemon juice, and parsley. Blend for a couple of minutes, until smooth.

Serve in bowls topped with extra minced parsley and crumbled feta cheese. Enjoy!

Tips and variations 

While this cauliflower zucchini soup tastes delicious as is, here are some ways to change it up:

• Protein boost: Top each bowl with some shredded chicken, roasted chickpeas or air fried salmon.
• Don’t rush: Roast the sweet potato until soft and cooked all the way through (it should be tender to touch) before blending. This helps bring out all those delicious flavours.
• Creamier soup: Add a splash of reduced fat cream or coconut cream before blending. Or replace 1 cup of stock with 1 cup of coconut milk.
• Seasonings: Instead of parsley, add coriander (cilantro) and  swap the feta for grated cheddar cheese or croutons.

How to store

• To Store: Refrigerate leftover zucchini cauliflower soup in an airtight storage container for up to 5 days.
• To Reheat: Rewarm the soup in a medium saucepan on the stovetop over medium-low heat, stirring occasionally until hot. Alternatively, heat gently in the microwave, stirring after every 30 seconds.
• To Freeze: Transfer to an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Recipe FAQ

Other soup recipes

Sweet Potato & Red Pepper Soup

Roasted Cauliflower Pumpkin Soup

Carrot Butter Bean Soup

Roasted Carrot and Swede Soup

If you try this cauliflower zucchini soup recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

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