Cauliflower and Rice Soup

Author: Recipes_kw
No ratings yet
Prep Time 1 hr
Total Time 1 hr
Course Main Course, Soups
Cuisine American
Servings 4 Servings


  • Stove


  • 2 tbsp olive oil extra virgin
  • 1 cup onion minced
  • 4 cloves garlic minced
  • 1 cup carrots peeled, diced
  • 1 cup celery peeled, diced
  • 2 cups cauliflower florets
  • 4 cups water
  • 2 cubes bouillon cube *see Homemade Bouillon recipe link
  • 1 leaf bay
  • 1 tbsp thyme
  • 2 tsp oregano
  • 1/4 cup nutritional yeast divided
  • 1/2 tsp salt
  • 1/2 tsp black pepper fresh cracked
  • 2 cups brown rice cooked, divided


  • Heat oil over medium heat in a large pot and saute the onions, and garlic for about 7 minutes.
  • Add the carrots, celery, cauliflower, water, bouillon cubes, bay leaf, thyme, and oregano; stir well. Bring the temperature to a almost boil, then turn down and simmer for 40 minutes or until veggies are fork tender.
  • Remove the bay leaf from the pot. Add a 1/2 cup of cooked rice to each bowl before serving along with 1 tbsp of nutritional yeast. Sprinkle bowls with salt and pepper to taste. Enjoy!

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