Creamy Vegan Cauliflower and Rice Soup
Cozy Up with Creamy Vegan Cauliflower and Rice Soup
Looking for a comforting and healthy dinner option? Our Creamy Vegan Cauliflower and Rice Soup is the perfect solution! This soup is packed with flavor, incredibly easy to make, and naturally vegan and gluten-free. It’s a fantastic way to sneak in extra veggies and enjoy a satisfying meal, especially on chilly evenings.
This isn’t your average cauliflower soup. The addition of rice creates a lovely creamy texture without needing any dairy or heavy cream. Garbanzo beans add a boost of protein and heartiness, making it a complete and nourishing meal. The subtle spice from the cayenne pepper adds a delightful warmth that will leave you feeling cozy and content.
What makes this soup special?
- Creamy Texture: Achieved without any dairy, thanks to the cauliflower and rice!
- Flavorful & Hearty: A delicious blend of vegetables, beans, and spices.
- Easy to Make: Ready in under 70 minutes, perfect for weeknights.
- Vegan & Gluten-Free: Suitable for a variety of dietary needs.
- Healthy & Nutritious: Packed with vitamins, minerals, and fiber.
Tips for the Best Soup:
- Cauliflower Prep: Chop the cauliflower into evenly sized pieces to ensure even cooking.
- Spice Level: Adjust the amount of cayenne pepper to your preference. A little goes a long way!
- Mirepoix Magic: Don’t skip the mirepoix (celery, carrots, and onion) – it forms the flavorful base of the soup.
- Garnish: Fresh parsley adds a pop of color and freshness, but feel free to get creative with your garnishes!
Frequently Asked Questions:
Q: Can I use frozen cauliflower?
A: Yes, you can! Just make sure to thaw it and drain any excess water before adding it to the soup.
Q: Can I substitute the jasmine rice with another type of rice?
A: Absolutely! Brown rice or basmati rice would also work well, but may require a slightly longer cooking time.
Q: Can I make this soup ahead of time?
A: Yes! This soup actually tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Is this soup suitable for freezing?
A: Yes, it is! Allow the soup to cool completely before transferring it to a freezer-safe container. It can be frozen for up to 2 months.
Q: Can I add other vegetables to this soup?
A: Definitely! Spinach, kale, or sweet potatoes would all be delicious additions.
We hope you enjoy this Creamy Vegan Cauliflower and Rice Soup as much as we do! It’s a comforting, healthy, and flavorful meal that’s perfect for any time of year.
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 rinsed and drained, Harris Teeter Organics
- ¾ cup jasmine rice cooked, Harris Teeter Organics
- 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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