Serving: 4
Preparation time: 30 minutes


  • ½ cauliflower, cut into florets
  • 1 cup peas, fresh or frozen
  • 1 potato, peeled and diced 
  • 1 onion, chopped
  • 1 tbsp olive oil, for the pan
  • 1 pinch salt and pepper, to taste
  • 3 cups veggie broth/ water 

In a bigger pot on a bit of olive oil sauté chopped onion until translucent. Add all the veggies, season with salt and pepper and pour in the veggie broth. 

Cook on a medium heat for about 20 minutes. When cooked blend the soup until smooth. 


Serve the soup in a bowl and top with toppings by choice. We added a bit of sunflower seeds and black sesame seeds.