The easiest vegan basil soup

I don't know why, but a few weeks ago I was really craving a healthy green soup. A warm bowl of steaming green soup was on my mind all day and I couldn't wait to get home to find a recipe to make some. 

When I walked into the apartment that evening, I immediately smelled something good coming from the kitchen. My roommate was cooking dinner and I couldn't believe what she was making: green soup! 

I obviously begged for the recipe (thanks, Dawn!) and decided to make it the next day. The original recipe is from Isa Chandra, (see the recipe here) but I've made several changes to it to make it a bit lighter and to avoid using garlic since I have an intolerance to it. If you don't like garlic or want to avoid it because it causes bloating, my recipe is for you! 

I like to use a bit of Sriracha to add a kick to it, but feel free to add your own favorite hot sauce or spices. You don't have to add a sauce to it, but I definitely recommend it because otherwise it can be bland. 

The best part about this recipe is that it is SO EASY TO MAKE! It's just a few simple ingredients and the cook time is super fast. 

This recipe makes enough for several meals, which is great for meal prepping for the week. When I was done cooking, I poured the leftovers into mason jars which were the perfect size for individual servings. 

I've made this recipe several times now and even my healthy-averse boyfriend enjoyed it, so that's saying something!

I hope you enjoy this recipe and if you make it, be sure to let me know how it was! 

Without further ado, here's the recipe: 


  • 1 head of cauliflower 
  • 1 cup quinoa (cooked)
  • 1  1/2 cup basil leaves 
  • 1 can cannellini beans or navy beans 
  • 1 cup chopped kale 
  • 2 quarts low-sodium vegetable broth (2 boxes) 
  • 1 pinch thyme leaves 
  • pepper 
  • salt
  • sriracha (optional) 

Makes approx. 5 servings

What you'll need

  • blender (if you don't have a blender or food processor, just be sure to chop the cauliflower, basil, and kale into tiny pieces)
  • large pot 


1. Prepare quinoa on stovetop. 

2. Cut cauliflower into small florets. 

3. Pour 6 cups of vegetable broth (1 and a half boxes) in a large pot over medium heat. Add cauliflower, thyme, and a sprinkle of pepper. Let boil for 15 minutes or so until the cauliflower is soft. Stir occasionally. 

4. Add kale and basil to the broth. Let cook for 5 more minutes. 

5. Pour contents of pot into a blender or food processor and blend for a few seconds until ingredients are finely chopped. 

6. Pour the contents of the blender back into the stovetop. Add the beans and cook for 5 more minutes. Sometimes the cauliflower absorbs a lot of the broth, if your soup is too thick, add some of the remaining broth and cook until it's hot. 

7. Add sriracha, salt and pepper to taste. 

8. When serving, add a 1/4 cup of quinoa to each bowl (***it is best to add quinoa at time of serving because otherwise, it will absorb a lot of the broth! Store your leftover quinoa in its own separate bag.)