Creamy Umami Cauliflower Soup with Rice

A creamy plant-based soup full of rich umami flavor topped with fiber-rich Organic Red Rice. The warm flavors of the mushrooms and cauliflower topped with nutty red rice make this the perfect comforting bowl.

Creamy Umami Cauliflower Soup with Rice

Course

Main
Prep time

10 Mins
cook time

15 Mins
servings

4
Author

@jackfruitfulkitchen

Ingredients

1 cup Lotus Foods Organic Red Rice
1¾ cup water
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 cup raw cashews
2 tbsp umami dust seasoning
¼ cup rice vinegar
2 tbsp tamari or soy sauce
3 tbsp nutritional yeast
1 tsp salt
½ tsp black pepper
32 oz water
½ lemon juiced
½ cup fresh parsley or cilantro chopped

product used in the recipe

Organic Red Rice

1

Combine rice and water in a saucepan. Bring to a boil. Reduce heat, cover, and simmer for 30 mins, according to package instructions.
2

Heat butter, olive oil, or broth in a large Dutch oven over medium low heat.
3

Add in onion and garlic, sautéing until fragrant. Add cauliflower and mushrooms and sauté for another 2-3 mins.
4

Add cashews, umami dust, vinegar, soy sauce, and seasonings. Stir to combine.
5

Pour in water and lemon juice and bring to a boil. Reduce heat and simmer for 15 mins.
6

Use an immersion blender or puree in a standing blender in batches until smooth and creamy.
7

Pour into bowls and top with red rice and a garnish of parsley or cilantro.