Creamy Cauliflower Wild Rice Soup

This fan-favourite, creamy vegan cauliflower wild rice soup is packed with nutrition, easy to make and perfect for warming up on a cold day.

Features

• quick and easy: minimal prep required and about 45 minutes of cooking time (if you have cooked wild rice on hand, it will be faster)
• dietary needs: vegan, gluten-free, nut-free
• nutrition features: low-fat, high in protein and fiber
• 5-star reviewed: this recipe has dozens of raving reviews so you can cook with confidence!

Ingredient Notes

• wild rice – any wild rice or wild rice blend works, it will be cooked separately from the soup so various cooking times don’t matter
• broth – any homemade or store-bought broth works, I like using bouillon cubes since they’re easy to keep on hand
• nutritional yeast – adds a cheesy, nutty flavour to the soup, this recipe was developed specifically for nutritional yeast so if you don’t want to use it I’d suggest checking out a different cauliflower soup such as this cauliflower sweet potato soup or cauliflower potato soup (wild rice could be added to this one)

Complete list of ingredients and amounts is located in the recipe card below.

Step by Step Instructions

Step 1. Start cooking the wild rice according to package instructions. Most varieties take about 45 minutes to cook.

Step 2. When you’re ready to start the soup, add the onion, garlic and celery to a soup pot with a couple tablespoons of water and cook for 5-6 minutes until softened and fragrant.

Stir in the thyme and oregano and cook for another couple minutes.

Step 3. Add the cauliflower, carrot and broth and lightly simmer for about 20 minutes until the carrots and cauliflower are tender. Stir in the nutritional yeast.

Step 4. Carefully scoop half of the soup into a blender. Start blending on low and then increase to high for 10-20 seconds until the soup is smooth and creamy. Make sure you allow the steam to escape while you’re blending.

Pour the blended portion back into the pot with the rest of the of the soup.

Stir in the wild rice then serve with fresh lemon juice and thinly sliced green onion.

• 

• 

Notes and Tips

• Since you cook the rice separately and stir it in at the end, any variety works. If you don’t have wild rice on hand, try brown rice, long-grain white rice or a wild and brown rice blend.
• Amount of broth can be reduced or increased to adjust the consistency. If you like your soup very thick, reduce the broth to 4 cups. You can always add more at the end if it’s too thick.
• Potatoes work well in place of or in addition to cauliflower for a different twist. Use an equal of amount of peeled, cubed potatoes in place or cauliflower or do half cauliflower, half potato.

Storing

• Fridge: Let cool then store in a sealed container for up to 5 days.
• Freezer: Let cool then store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge.
• Reheating: Reheat stovetop or in the microwave until heated to your preference.

Related Recipes

• Healthy Kale and Cauliflower Soup
• Easy Vegan Minestrone Soup
• Curried Lentil Soup
• Vegan Cashew Carrot Soup
• Mushroom Wild Rice Soup

Did you try this recipe? I’d love to hear about it! Click here to leave a review.

Print

Originally published on February 19, 2018. Updated with new photos and text on November 17, 2020.