One pot meals vegetable soup with cauliflower

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During busy weekday one pot meals are definitely what I go for the most. It’s just so easy to put everything in one pot and forget about it.

This is my go-to one pot meals vegetable soup with cauliflower. It requires very little labor and I like to make big batch that will last for two to three days. It is also cheap and versatile. You can add any vegetables you like, and you can keep it vegetarian or you can serve it with some pan-fried meat.

For some reason broccoli and cauliflower are not vegetables I reach often for even though I love vegetables and both of those are very healthy. So, this is one way I like to incorporate cauliflower in my diet. It is even easier when using frozen vegetables but you can use fresh if you prefer.

What is your favorite soup?

One pot meals vegetable soup with cauliflower

One pot meals vegetable soup with cauliflower

Course: Savory dishes, Vegeterian


Total time




  • 1 brown onion

  • 3 cloves of garlic

  • 4 carrots

  • 4dl chopped tomatoes

  • 4 medium size potatoes

  • 2 dl frozen green beans

  • 1 dl frozen peas

  • 2 dl frozen cauliflower

  • 1 can of corn

  • 3 dl perled barley

  • 2 l vegetable broth

  • 3 tbsp olive oil

  • 1 tsp oregano

  • 2 tbsp chopped parsley fresh or frozen

  • Salt

  • Pepper


  • Chop onion and garlic. Cut carrots into chunky circles and potatoes into bite size chunks.
  • Add olive oil to a large pan and heat up to medium-high. Then add chopped onion and garlic and cook until onion is translucent and garlic becomes fragrant.
  • Add carrots, can of tomatoes, barley, oregano, pepper and stock. Stir, cover with a lid then turn heat to high and bring to boil. Once soup is boiling, turn heat down to simmering point and simmer partially covered for around 30minutes or until carrots and barley are almost cooked through. Stir occasionally.
  • Add potatoes and cook for around 10minutes or until almost cooked through.
  • Two minutes before potatoes are done cooking, add frozen green beans, corn, peas, cauliflower and stir. Cook until potatoes are cooked through and frozen vegetables are heated through.
  • Just before serving add freshly chopped parsley.
  • Serve warm. I like to serve this soup on its own or with some wholegrain bread and butter or with Greek yogurt and extra drizzle of olive oil.

Recipe Video



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