Golden Cauliflower Soup with Rice

5 from 1 reviews



For the rice

  • 1 cup jasmine rice
  • 1.5 cups water
  • Salt

For the soup

  • 1 head cauliflower, sliced into florets
  • 1 teaspoon cumin
  • 1 teaspoon curry powder
  • 1 leek, rinsed and sliced into half moons
  • 2 cloves of garlic, minced
  • 1 russet potato, peeled and diced into small cubes
  • 1 teaspoon turmeric
  • 3 cups chicken stock
  • 3 cups whole milk
  • 1/8 teaspoon nutmeg
  • Olive oil, salt, and pepper


For the rice

  1. Add your rice and water along with some salt to a medium pot and bring to a boil. Reduce to a simmer and cover. Simmer, covered, for 18 minutes. Remove from the heat, still covered, and let sit for 5 minutes. Remove the cover and fluff the rice with a fork

For the soup

  1. Preheat your oven to 400 degrees
  2. Place your cauliflower florets on a parchment paper lined baking sheet and toss with some olive oil, salt, pepper, and your cumin and curry powder
  3. Roast for 20 minutes
  4. Meanwhile, chop your leek, garlic, and potato. When there is about ten minutes left on the cauliflower, add the veggies to a large pot with some olive oil over medium high heat
  5. Sear your veggies, stirring often, until they have gotten lots of golden brown color
  6. Add your roasted cauliflower in with the veggies and stir in your turmeric and chicken stock
  7. Simmer for 10 minutes or until the cauliflower and potatoes are tender when pierced with a knife
  8. When the veggies are tender, blend the soup up with an immersion blender (stick blender). When it is totally blended, add your milk and nutmeg and blend again until it is smooth and velvety
  9. Season to taste with salt and pepper
  10. Place a heaping 1/3 cup of rice into each bowl and then spoon 1 cup of soup over top!