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.
Ingredients
1 cauliflower, cut into florets
1 onion, diced
3 carrots, diced
3 celery stalks, diced
3 cloves garlic, minced
1 tsp oregano
1/2 tsp thyme
1/2 tsp pepper
1 liter low sodium vegetable broth
1 liter water
Juice of one lemon
1/2 cup nutritional yeast
2 cups cooked wild rice
optional: salt to taste
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
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6 comments
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.
Hi Jill!
I read online that it takes about 7 minutes to boil cauliflower. I wonder if 35 minutes will over cook the cauliflower?
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.
This is a great soup recipe. I sprinkled a little smoked salt and it made it perfect for me.
Where can I find your cabbage soup recipie not done in an instant pot? Thankyou!
https://plantbasedcookingshow.com/2016/04/13/two-vegan-sos-free-soups-black-bean-soup-cabbage-soup/