A bowl of California Blend Vegetable Soup with a black and white napkin with 2 spoons and extra cheese on a white background
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5 from 4 votes

California Blend Vegetable Soup

Riced cauliflower, broccoli, and carrots come together deliciously in this California Blend Vegetable Soup. It's light and healthy, perfect any time of the year.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Soup
Cuisine: Gluten Free, Vegetarian
Servings: 8 servings
Calories: 77
Author: Lauren


  • 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


  • 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.


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.
** Nutritional information is an estimate and may vary.


Serving: 1serving | Calories: 77kcal | Carbohydrates: 13g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Sodium: 992mg | Potassium: 461mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3805IU | Vitamin C: 81.4mg | Calcium: 49mg | Iron: 0.8mg