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Creamy Vegan Mustard Soup

When I found out I was lactose intolerant many years ago (back then I was only vegetarian), I was afraid to eat anything that looked creamy. Actually I carried that habit with me until recently, thinking that if it looked creamy it sure had to contain dairy (cream, milk etc.) or at least high amounts of fat (from oil, nuts, coconutbutter etc.) Then one day I was served this luscious creamy vegan Jerusalem Artichoke soup at a restaurant and was totally inspired to create a soup in my Happy Earth Kitchen that would be crazy creamy, yet 100% plant-based and at the same time super low fat. Well, it bore fruit and the result is here for all to see, try and taste.

This Mustard Soup will provide you with at least your daily requirement of veggies. Moreover, it fits within the rawtill4, HCLF, Forks Over Knives lifestyle and within the starch based / McDougal diet. If you want to serve your non-vegan guests (who secretly still think you’re living either on lettuce&carrot or on coke&chips) a vegan dinner, this rich soup is a great starter that will help put aside all preconceptions about veganism, so that everyone can relax and enjoy their evening.

Creamy Mustard Soup in the making.

Creamy Mustard Soup in the making.

Creamy Mustard Soup in the making.

Creamy Mustard Soup in the making.

Creamy Mustard Cauliflower Soup

Creamy Mustard Cauliflower Soup


Serves 2 as a main dish (or 4 as a starter)


1 head of cauliflower – stem removed
1 leek – white part cut into rings
1 onion – chopped
2 cloves garlic – chopped
½ a cup of white rice – rinsed
A bunch of parsley – stem and leaves cut seperately
1 tsp cumin
½ tsp dried fennel
½ tsp ground coriander seeds
1 tbsp (whole grain) mustard
1 liter cooked water (or vegetable broth)
salt and black pepper to taste


– Stew onion and garlic with half a cup of hot water until soft, takes about 4 minutes (if you do use oil, you can also substitute some unrefined oil with the water).
– Add leek, chopped parsley stems, cumin, dried fennel and ground coriander seeds and stew a few minutes more.
– Add cauliflower, rice and water and bring to boil.
– Simmer and let cook with lid on until all the ingredients are soft (takes about 15-20 minutes).
– Puree the soup with an immersion blender, add the mustard and add salt and pepper to taste.
– Serve with some parsley leaves and a drizzle of pure coconutmilk.

With Love from the Happy Earth Kitchen

Author Happy Earth Kitchen (Yonca)

More posts by Happy Earth Kitchen (Yonca)

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