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Vegan Russian Vegetable Soup with Cauliflower and Broccoli*


Happy Tuesday, Souper!

So, lunch will never be the same again, thanks to this wonderful soup we made today. I found it through one of my Facebook groups called ‘Rambling Epicure, Mastering the art of Food Writing’.  In that post, it was mentioned that a wonderful soup could be found at a Portland, Oregon based restaurant called ‘Kachka‘ so I had to try it.

Okay, so let’s get to what’s in this soup: really simple ingredients. There’s cauliflower, broccoli, potatoes and oats. That’s pretty much it. While the recipe calls for water, I just used one of my veggie broths and that is more than enough. Now, the soup itself is actually quite rustic — almost like a stew, which is fine. If you check the recipe on here, the end result looks the same.  However, I didn’t feel like eating chunky veggies, so I used my hand blender to quickly blend the soup smooth for a silky finish.

This soup requires no milk because  the pureed potatoes and oats provides the smoothness. There is one thing to take care to consider: adding in the oats.  Like lentils, the oats tend to go directly to the bottom of the pot and cook quick quickly.  So do be sure to stir constantly and remove from the heat once you have thickness.  This way you avoid any scorching. If  you do scorch the bottom a bit, only stir the top of the soup, remove the top contents and stir in a bit more lemon juice and it should be fine.

*This recipe courtesy of The Kitchn


Measurement Conversion Chart

3 quarts of broth
4 large potatoes peeled and quartered
1 head of cauliflower
1 head of broccoli
1 carrot peeled and chopped
1 shallot chopped
1 leek chopped
1 clove of garlic
1 green onion chopped
1 cup of oats
Kosher salt and pepper to taste
1/2 teaspoon mace or nutmeg
Squeeze of lemon juice

Arugula microgreens
1 sprig dill chopped
1 sprig of parsley chopped
1 dollop soup sour cream and or butter

Author picture
Carolyn Moncel

Carolyn Davenport-Moncel is a digital media and communication consultant, author, mother, contrarian, book, music and reformed veggie lover and Founder and Souper-in-Chief at Simply Souperlicious, a platform devoted to helping fans "fall back in love with veggies" -- one local, seasonal, soup recipe at a time. Follow her veggie and soup journey on social media @simplysouperlicious.

by Carolyn Moncel
  • Prep 20min
  • Cook30min
  • Meal Time Lunch
  • Serves 8


  1. Pour the broth into a stockpot, and bring to a boil. While heating, core and chop cauliflower and broccoli. Remove any tough ends and peel any thick stems.
  2. When the broth is simmering, taste and add salt as needed. Add the cauliflower and broccoli, along with the carrots, onions, leeks, shallots and potatoes. Reduce the heat until it’s just high enough to barely maintain a simmer, and gently cook, uncovered, for 30 minutes.
  3. Stir in the oats, and cook another 20 minutes, then add the dill and parsley, and remove from the heat. Taste and add mace and salt as needed.
  4. If you prefer the soup to smooth and silky, then using a hand blender, blend the soup until smooth. Add a squeeze of lemon juice.
  5. To serve, stir a pat of butter into each bowl, and top with a dollop of sour cream. Finish off with the microgreens on top.


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