Vegetable and Cauliflower Rice Soup

Vegetable and Cauliflower Rice Soup

Make a batch–or maybe a double batch–of a warming, hearty, fiber-rich vegetable soup like this one over the weekend as a great way to set yourself up for success during the week.

  • Prep Time

    20 minutes

  • Total Time

    40 minutes

  • Servings


  • Freezer Friendly



  • 2 tbsp extra virgin olive oil
  • 1/2 yellow onion, cut into 1/4 inch dice
  • 4 garlic cloves, minced
  • 2 cups 1/2-inch-diced celery
  • 2 cups small broccoli florets
  • 2 cups 1/2-inch-diced zucchini
  • 2 cups 1/2-inch-diced carrots
  • 1 yellow and 1 red bell pepper, cut into 1/2-inch dice
  • 1 (12-ounce) bag frozen or uncooked cauliflower rice
  • 2 (1-quart) boxes of organic vegetable broth
  • 1 (13-ounce) box crushed tomatoes
  • 2 cups finely chopped kale
  • Pink Himalayan salt
  • 1 teaspoon smoked paprika (optional)
  • 1 teaspoon dried parsley, or 2 tablespoons freshly minced parsley (optional)
  • 1 teaspoon ground cumin (optional)
  • 1 teaspoon chili powder (optional)


  1. In a large pot over medium-low heat, heat the olive oil.
  2. Add the onion and garlic and sweat (cook without coloring) until tender. Add the celery, broccoli, zucchini, carrots peppers, and the cauliflower rice, increase the heat to medium and cook for 6-8 minutes, or until the vegetables are fork tender, stirring occasionally.
  3. Add the broth and bring to a boil, then turn down the heat to a simmer and cook for 6-8 minutes.
  4. Blend half of the crushed tomatoes into a puree and pour them into the soup to thicken the broth.
  5. Add the remaining crushed tomatoes to the soup to add chunks.
  6. Stir in the kale and simmer for 1-2 minutes to wilt, then season to taste with salt. If you like more spice, add the smoked paprika, parsley, cumin, and chili powder.