Creamy Cauliflower Umami Soup
Ingredients
- 1 3/4 C water
- 1 C red or brown rice
- 1 TBSP vegan butter, olive oil, or vegetable broth (if oil-free)
- 1 sweet yellow onion, diced
- 5 cloves garlic, minced
- 1 medium head cauliflower, cut into florets
- 16 oz white mushrooms, quartered
- 1 C raw cashews
- 2 TBSP umami dust seasoning
- 1/4 C rice vinegar
- 2 TBSP tamari or soy sauce
- 3 TBSP nutritional yeast
- 1 tsp salt
- 1/2 tsp black pepper
- 32 oz water
- 1/2 lemon, juiced
- 1/2 C fresh parsley or cilantro, chopped
Preparation
Combine water and rice in a small saucepan. Bring to a boil. Reduce heat, cover, and simmer for 30 minutes, according to package instructions.
Heat butter, olive oil, or broth in a large dutch oven over medium low heat.
Add in onion and garlic, sauteing until fragrant. Add cauliflower and mushrooms and saute for another 2-3 minutes.
Add cashews, umami dust, vinegar, soy sauce, and seasonings. Stir to combine.
Pour in water and lemon juice and bring to a boil. Reduce heat and simmer for 15 minutes.
Use an immersion blender or puree in a standing blender in batches until smooth and creamy.
Pour into bowls and top with red rice and a garnish of parsley or cilantro.
Notes
Soup season never ends and is perfect for chilly days like in April or fall.
This plant-powered soup is full of veggies and gets its creamy texture from cauliflower and cashews.
Mushrooms add umami flavor, and topping with red or brown rice provides great texture.
