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Yummi Cabroli

Yummi Cabroli

This delicious Yummi Cabroli soup is rich in everything - protein, vitamins, iron, antioxidants, fiber, and more. All of these nutrients will nourish your baby and continue to help them grow strong and healthy! Heat this soup for your baby for an evening snack, a warm dinner, or even when they are low on energy and can’t eat too much.

Nutritional info

This wholesome lunch bowl contains 169g of plant-based ingredients.

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  • prep time


    15 mins

  • Cook time


    90 mins

  • cooling time


    5 mins

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  • Russet potato

    1/8 cup

  • Cauliflower

    1/2 cup

  • Onion

    1/8 cup

  • Cilantro

    1/2 handful

  • Garlic

    1 clove

  • Nutritional Yeast

    1/8 cup

  • Mixed vegetables

    1/4 cup Broccoli
    1/2 cup Spinach

  • Ground spices

    Pinch of Cumin powder

    Pinch of Coriander powder

    Pinch of White pepper powder

  • Vegetable Stock

    1/2 Carrot (medium)

    1 stalk Celery

    1/4 Leeks (light green stem)

    1/2 Honeycrisp Apple

    5 cups Water

Get it ready

1. Russet potato: Peel the skin and chop into small pieces.

2. Cauliflower & Broccoli: Slice off the floret stems. Then chop broccoli florets/cauliflower florets in half. Cut the stalk, if you’d like.

3. Garlic: Trim the root end and tip of each garlic clove. Peel away the skin.

4. Onion: Slice half inch from stem end and root end. Cut onion in half, and peel back the onion skin. Slice and chop it into small pieces.

Vegetable Stock

Add carrot, celery, leeks, honeycrisp apple, and water in a medium pot. Bring it to boil. Reduce heat to low and simmer, covered, for 45 minutes - 1 hour to infuse the water with vegetable goodness. Once done, use a hand held strainer to remove all the fruits and vegetables. Keep the stock in the pot to cook soup.

Let's get cooking


Bring the vegtable stock to boil again.


Once it's boiling, add russet potato, garlic, cauliflower, broccoli, spinach, and cilantro to the pot. Let it boil on high heat, uncovered, for another 5 minutes.


Reduce heat to medium and simmer, covered, for 15 minutes.


Turn off the heat and allow it to cool down for 5 minutes before blending.


Using a blender or immersion blender, blend the soup to form a smooth purée.

*Note: If you want the soup to be super smooth, you can strain the soup using a fine mesh strainer.


Season with nutritional yeast and ground spices (onion, cumin powder, coriander powder, white pepper powder).


Allow it to cool for 5 minutes before serving. Serve warm.

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