Riced cauliflower, broccoli, and carrots come together deliciously in this California Blend Vegetable Soup. It’s light and healthy, perfect for any time of the year.
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Once again, I have transformed one of my favorite recipes into something completely different! This California Blend Vegetable Soup recipe was inspired by one of my go-to side dishes – California Blend Vegetables with Parmesan Breadcrumbs. That dish has been a favorite of mine for years and years.
The original recipe that I based this soup off of is a combination of cauliflower and broccoli florets and chopped carrots. It’s topped with a mixture of bread crumbs, Parmesan cheese, and cayenne pepper, then baked until the cheese is melted and the breadcrumbs are toasted. I could eat it for every meal of the day because it’s that good!
This soup uses all the same elements of that recipe. I use a food processor to rice the cauliflower and broccoli, then grate the carrot. You can top this soup with Homemade Parmesan Croutons to act as the breadcrumb topping.
Why This Recipe Works
- This is a really easy soup recipe to make.
- It’s made with a combination of healthy vegetables and is light enough to enjoy even in the summer.
- The soup is naturally vegetarian and can be made low carb and gluten free.
How to Make California Blend Vegetable Soup
Prep!
Before you get started cooking, make sure that your cauliflower and broccoli are riced and that your carrots are grated. Mince the garlic and finely chop the onion.
Create!
Heat the olive oil in a stock pot over medium heat. Add the garlic and onion and cook for 3-5 minutes, or until softened.
Add the cauliflower, broccoli, carrots and 4 cups of the vegetable stock. Raise the heat to high to bring to a boil. Once boiling, lower the heat and simmer for about 15 minutes, or until the vegetables are tender.
Add the remaining stock, and cayenne pepper. Cook until heated through.
Taste and season with salt and pepper, if desired.
Present!
Top each bowl of soup with Parmesan Croutons and additional Parmesan cheese, if desired.
Tips and Techniques for the Best California Blend Vegetable Soup
- Use fresh vegetables for the best results.
- To make this recipe gluten free, be sure that the stock that you use is gluten free.
- Store leftover soup in an air-tight container in the refrigerator. Use within 3-4 days.
FAQ’s
- Can you use frozen vegetables in this soup recipe? While you can use frozen vegetables in this recipe, I have found that fresh vegetables give the best taste and texture to this soup.
- Can you freeze California Blend Vegetable Soup? Yes. I have frozen this soup without any issues.
Other Recipes to Try
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California Blend Vegetable Soup
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic * minced
- 1 onion * finely diced
- 4 cups cauliflower rice
- 4 cups broccoli florets * riced
- 2 large carrots * grated
- 8 cups vegetable stock * gluten free, if necessary
- 1/8 teaspoon cayenne pepper *optional
- extra Parmesan cheese * optional, for serving
Instructions
- Heat the olive oil in a stock pot over medium heat.
- Add the garlic and onion and cook for 3-5 minutes, until softened.
- Next, add the cauliflower, broccoli, carrots and 4 cups of the vegetable stock.
- Raise the heat to high to bring to a boil. Lower and simmer for about 15 minutes, or until the vegetables are tender.
- Add the remaining stock and cayenne pepper. Cook until hot.
- Taste and season with additional salt and pepper, if needed.
- Top each bowl of soup with additional Parmesan cheese, if desired.
Notes
Tips and Techniques for the Best California Blend Vegetable Soup
- Use fresh vegetables for the best results.
- To make this recipe gluten free, be sure that the stock you use is gluten free.
- Store leftover soup in an air-tight container in the refrigerator. Use within 3-4 days.
Nutrition
This recipe was originally published on September 28, 2017. It was updated with new images, more thorough instructions, tips, techniques, and FAQ’s in August 2019.
