Creamy Cauliflower Soup with Wild Rice

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Creamy Cauliflower Soup with Wild Rice

Jill Dalton
What is better than a warm bowl of Creamy Cauliflower soup on a cool fall evening? This comforting Plant Based Cauliflower soup is filling and hearty enough to satisfy even the hungriest of appetites. Pair it with a nice piece a piece of my Quinoa Flat Bread and you have the makings for a very happy belly.
5 from 1 vote
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Soup
Cuisine American
Servings 8 people
Calories 182 kcal

Equipment

Ingredients
 
 

Instructions
 

  • Add the onions to a soup pot and sauté until onions are translucent
  • Add the carrots, celery and garlic and sauté for a few more minutes
  • Add the spices, cauliflower, veggie broth, water and lemon juice and cook on medium high for 35 minutes
  • Once the cauliflower is nice and soft, add the nutritional yeast
  • Blend with and immersion blender until smooth
  • Add the rice and stir into the soup

Nutrition

Calories: 182kcalCarbohydrates: 38gProtein: 8gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 38mgPotassium: 377mgFiber: 5gSugar: 4gVitamin A: 3908IUVitamin C: 6mgCalcium: 37mgIron: 1mg

7 thoughts on “Creamy Cauliflower Soup with Wild Rice”

  1. I love this soup! It has become a staple in my meal planning and I have shared the recipe with friends many times. I add the lemon at the end and just use all water, no veggie broth. Thank you so much! I can’t wait to try your potato and mushroom soup.

  2. Hi Jill!

    I read online that it takes about 7 minutes to boil cauliflower. I wonder if 35 minutes will over cook the cauliflower?

  3. This soup is soooo good, even my family that eats meat and dairy love it! This is fabulous. The only thing I might change is the amount of lemon juice, maybe reduce by 1/4.

  4. HELLO THERE JILL MY MOM MADE CREAMY CAULIFOWER SOUP WITH WILD RICE YESTERDAY FOR DINNER IT WAS DELICIOUS!! 🙂

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