Vegan Cauliflower Wild Rice Soup That Doesn't Suck

Ya’ll know how I feel about the vegan thing. I have friends who are vegan and I support them 100%. It’s just when they get all mouthy and self-righteous that I want to shove even more bacon in my mouth. That’s right. Nothing is worse than a trash talking vegan.


I will say they’ve managed to find some interesting ways around the whole cream in soup thing. I love me some cream of whatever. Velvety, soothing, hot creamy soup is everything that is winter and fabulous. Sadly, cream is not all that diet friendly. Not that I’m dieting. I’m just trying to find some healthier alternatives so I can move my calories to places where there is no compromises….pizza, french fries, things smothered in cheese.

So, I did some internet sleuthing, read a few recipes and concocted a soup that seems to be fairly healthy and surprisingly good if I do say so myself. I proudly give you:

Vegan Cauliflower Wild Rice Soup That Doesn’t Suck


4 cups of steamed cauliflower cut in to small chunks (fresh is better than frozen

1 large yellow onion, diced

3 carrots, diced

3 stalks of celery, diced

4 cloves of garlic, minced

2/3 C raw cashews, soaked until softened

2 T champagne vinegar

4-5 C vegetable broth

1 T fresh thyme

1 T fresh rosemary, chopped

A few handfuls of spinach

1 cup of uncooked wild rice

Olive oil

Salt and pepper to taste


  1. Cook rice according to package directions. Set aside

  2. Heat olive oil in a large stockpot over medium heat. Saute onion, carrots, celery, thyme and rosemary for 5 minutes or until the vegetables begin to soften. Add garlic and cook until fragrant.

  3. Stir in vegetable broth and bring to a boil. Reduce heat and simmer for 10-15 minutes

  4. Place steamed cauliflower, cashews, champagne vinegar & 1 1/2 cups of water in a high speed blender. Blend until smooth.

  5. Add the cauliflower mixture and cooked rice to pot and stir. Continue to simmer for 5-10 minutes. Add salt and pepper to taste.

  6. Add spinach and stir to wilt

  7. Serve warm.

I like to dish mine up, add a few handfuls of oyster crackers and 1-10 dabs of hot sauce. It is even better the next day after all the flavors have had time to sit together.