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.
