This tasty soup is quick and easy to make. We enjoyed it for lunch, even on a very warm summer day.

Cauliflower and Sweet Yellow Bell Pepper Soup

Serving Size: 4


  • 1 tablespoon olive oil
  • 1 sweet onion, chopped
  • 4 cups vegetable bouillon
  • 1 small head cauliflower, cut into florets
  • 2 fresh yellow bell peppers, de-seeded and chopped
  • 2 medium potatoes, peeled and chopped
  • 1 bay leaf
  • 1/4 cup soy cream or rice milk
  • 1 tablespoon dried basil
  • dash Tabasco
  • pinch nutmeg
  • salt and pepper to taste
  • purple basil as garnish (optional)


  1. Add the olive oil to a large saucepan or stockpot. Heat over medium heat.
  2. Saute onion and yellow pepper until tender.
  3. Stir in vegetable broth.
  4. Increase heat to high and bring to a boil.
  5. Add the cauliflower florets, chopped potato and bay leaf.
  6. Stir in dried basil. Reduce heat to low and simmer 15 minutes.
  7. Remove bay leaf.
  8. Puree the soup. (I use an immersion blender).
  9. Thin with soy cream or rice milk.
  10. Add salt and pepper, Tabasco and nutmeg as desired.
  11. Serve in individual bowls garnished optionally with fresh basil.


adapted from