Cauliflower and rice soup

    45 min

    This cauliflower and basmati rice soup is an easy and budget-friendly recipe that will satisfy even the heartiest of appetites.

    9 people made this

    Serves: 4 

    • 475ml chicken stock
    • 1 large head cauliflower, chopped
    • 1 onion, chopped
    • 2 stalks celery, chopped
    • 2 carrots, chopped
    • 3 cloves garlic, chopped
    • 1 tablespoon soy sauce
    • 1 tablespoon lemon juice
    • 1 pinch salt and cracked black pepper to taste
    • 300g cooked basmati rice
    • 3 spring onions, chopped

    Prep:30min  ›  Cook:15min  ›  Ready in:45min 

    1. Bring chicken stock to the boil in a large pot. Add cauliflower, onion, celery, carrots and garlic; cover and steam until carrots are tender, about 10 minutes.
    2. Transfer cauliflower mixture and some chicken stock to a food processor or blender. Add soy sauce and lemon juice. Cover and hold lid down with an oven glove; puree mixture until smooth.
    3. Pour pureed mixture back into the pot. Season with salt and pepper. Stir in cooked rice. Garnish with chopped spring onions.

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