Caraway-Cauliflower Soup

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Organic Granny's recipe here for yummy Caraway-Cauliflower Soup is based on having had a bowl of a similar soup in a local restaurant one day for lunch. I had not tasted caraway for many years and had forgotten that I liked it.  I absolutely love it in this soup! The following recipe is gluten-free and vegan.


INGREDIENTS:

* 1 onion, chopped
*Golden Bouillon, 2+ cubes ((this recipe is Gluten-free Vegan))
*4 carrots, chopped
*4 potatoes, cubed
*1/2 cauliflower, cut into small florets
*1/2 teaspoon caraway seeds
*filtered water to cover vegetables when cooking
*1 cup plant milk (unsweetened)
*salt and pepper to taste
*vegan cheese shreds to garnish
*lemon squeeze

If you are interested in more delicious cauliflower culinary offerings, you might enjoy these: roasted carrot-cauliflower curry with hazel nuts, Moroccan-style sun-roasted vegetables, and Gluten-free Rice Pasta with Cauliflower Sauce.

METHOD:
1. Sauté the onion in the bouillon. (If you are eating gluten-free, making your own bouillon in the link above is the best route to take. Nutritional yeast and torula yeast are 100% vegan, brewer's yeast-- often an ingredient in commercial bouillon-- is NOT gluten-free.)
2. Add the carrots, potato, cauliflower, and seeds, and cover with water. Simmer until the veggies are softened
3. Add milk and salt. 
4. Add in all the vegetables and blend until smooth. Alternatively, leave some of the vegetables in the pot to keep the soup chunky. Stir the soup in the pot to warm through.
5. Dish soup up and garnish with vegan cheese shreds, fresh cracked pepper, and perhaps chopped onion greens.
6. Provide a wedge of lemon with the bowl of soup.
7. Enjoy!
🥤 Article and photos © 2025 Cynthia Zirkwitz | Organic Granny
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Comments

Cynthia Zirkwitz said…
The following is the "answer" I provided to a Facebook friend about the struggle to find gluten-free bouillion in a store: I generally make my own (link in recipe)-- it is more like a flavorful vegan base or broth, but it IS gluten-free and vegan. ((Nutritional Yeast and Torula Yeast are 100% gluten-free-- avoid using brewer's yeast, in many commercial bouillion ingredients)). I make it and freeze it in ice cube trays or muffin cups (pucks). I keep the cubes or pucks in the fridge freezer in a big ziplock baggy since we make and eat soup practically every day at our house. A lot of the time we just use water-- I think our soups might taste bland to others? I tend to use aa lot of whatever spices or herbs are trending in our kitchen that week. Caraway might end up in most soups this coming week since we enjoyed it in this soup. Dry dill (weed) is a general favorite.
November 27, 2025 at 4:56 AM
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