Creamy Vegan Cauliflower and Rice Soup


  • 1 tablespoon olive oil
  • 2 ribs celery diced
  • 2 medium carrots diced
  • 1 medium onion diced
  • 1 1/4 teaspoon salt divided
  • 1/2 head cauliflower rinsed and chopped into bite-size pieces
  • 1 15-oz can Harris Teeter Organics garbanzo beans rinsed and drained
  • 2 tablespoons cornstarch or flour
  • 6 cups Harris Teeter Organics Vegetable broth
  • 3/4 cup Harris Teeter Organics jasmine rice, cooked
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper


  1. Add oil to a large stockpot; heat over medium heat. Add diced celery, carrots, and onion. Cook until onions are translucent and veggies are soft. Add 1/4 teaspoon salt while cooking.

  2. Stir cornstarch or flour into mirepoix. Add vegetable broth. Add salt to taste. Bring to a simmer over medium-high heat.  

  3. Add cauliflower, garbanzo beans, rice, 1 teaspoon salt, garlic powder, black pepper, and cayenne. Cover and continue simmering over low heat for 30-45 minutes or until cauliflower is tender. 

  4. Garnish with parsley, if desired.