Creamy Vegan Cauliflower and Rice Soup
Cozy Up with Creamy Vegan Cauliflower and Rice Soup
As the weather cools down, there’s nothing quite like a warm and comforting bowl of soup. This Creamy Vegan Cauliflower and Rice Soup is the perfect solution – it’s packed with flavor, incredibly satisfying, and surprisingly easy to make! It’s a fantastic weeknight dinner option, or a lovely light lunch. We’ve designed this recipe to be both delicious and accessible, using ingredients you can easily find.
This isn’t your average cauliflower soup. The addition of rice creates a lovely texture, while garbanzo beans add a boost of protein and heartiness. The subtle spice from the cayenne pepper provides a gentle warmth that complements the creamy cauliflower beautifully. Plus, it’s completely vegan, making it a great option for plant-based eaters or anyone looking to incorporate more vegetables into their diet.
What makes this soup special?
- Creamy Texture (without the cream!): We achieve a luscious, creamy consistency using cauliflower itself, blended to perfection.
- Hearty and Filling: The rice and garbanzo beans make this soup a complete meal.
- Easy to Customize: Feel free to add other vegetables you love, like spinach or kale.
- Flavorful Spice: The cayenne pepper adds a subtle kick that elevates the flavor.
Tips for the Best Soup:
- Don’t overcook the cauliflower: You want it tender, but not mushy.
- Adjust the seasoning: Taste as you go and add more salt, pepper, or cayenne pepper to your liking.
- Garnish with fresh herbs: Parsley adds a pop of color and freshness.
Frequently Asked Questions:
Q: Can I use a different type of rice?
A: Yes, you can! Brown rice will work, but it will require a longer cooking time. You may need to add more vegetable broth if the soup becomes too thick.
Q: Can I make this soup ahead of time?
A: Absolutely! This soup tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Is this soup gluten-free?
A: Yes, as long as you use a gluten-free flour or cornstarch.
Q: Can I freeze this soup?
A: Yes, this soup freezes well. Allow it to cool completely before transferring it to a freezer-safe container. It will keep in the freezer for up to 2 months.
Q: What if I don’t have cayenne pepper?
A: You can omit it, or substitute with a pinch of red pepper flakes.
We hope you enjoy this delightful Creamy Vegan Cauliflower and Rice Soup! It’s a comforting and nourishing meal that the whole family will love.
Creamy Vegan Cauliflower and Rice Soup
Ingredients
- 1 tablespoon olive oil
- 1 cup diced celery
- 1 cup diced carrots
- 1 cup diced onion
- 2 tablespoons cornstarch or flour
- 6 cups vegetable broth Harris Teeter Organics
- 1 head cauliflower chopped into bite-size pieces
- 1 15-oz can garbanzo beans Harris Teeter Organics, rinsed and drained
- ¾ cup jasmine rice Harris Teeter Organics, cooked
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ½ teaspoon cayenne pepper
- ¼ teaspoon salt
- 1 teaspoon salt
Instructions
- Add oil to a large stockpot; heat over medium heat. Add diced celery, carrots, and onion. Cook until onions are translucent and veggies are soft. Add 1/4 teaspoon salt while cooking.
- Stir cornstarch or flour into mirepoix. Add vegetable broth. Add salt to taste. Bring to a simmer over medium-high heat.
- Add cauliflower, garbanzo beans, rice, 1 teaspoon salt, garlic powder, black pepper, and cayenne. Cover and continue simmering over low heat for 30-45 minutes or until cauliflower is tender.
- Garnish with parsley, if desired.
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