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cold-blasting garlic soup

Cold-blasting Plant Based Garlic Soup

Makes 8 cups
Author: Molly Patrick


  • 2 tablespoons brown rice flour
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • ¼ teaspoon black pepper (about 10 turns)
  • ¼ teaspoon cayenne powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon smoked paprika
  • 6 cups low-sodium vegetable broth (1.4 L)
  • 12 roasted garlic cloves, peeled (see Notes for recipe)
  • 1 cup red onion, diced (130 g)
  • 2 cups cauliflower, diced (small, bite-size pieces) (200 g)
  • 2 packed cups Swiss or rainbow chard, chopped (100 g)
  • 1 cup frozen peas (150 g)


  • In a small bowl, whisk together the brown rice flour, thyme, salt, pepper, cayenne, onion powder, and smoked paprika. Set aside for now.
  • Place the vegetable broth and roasted garlic cloves in your blender and blend until smooth. Set aside for now.
  • Heat a stock pot over medium heat for 2 minutes. Add the onion and cauliflower and saute for 5 minutes, adding a splash of water if they stick. Add the spice mixture you set aside earlier and stir for 1 minute.
  • Slowly add the broth mixture, stirring constantly. Turn the heat to high and bring to a boil, then reduce the heat to medium-low and simmer for 10 minutes, uncovered, until the vegetables are just tender. Stir in the chard and peas and remove the pot from the heat.
  • Serve with parsley and a squeeze of lemon on top.


Click here for a simple no oil Roasted Garlic recipe.