Creamy Cauliflower Wild Rice Soup
OUR GO-TO COMFORT DISH ON A COLD WINTER DAY!
We are so happy that our TF Chef, Tess W. Strokes discovered this delicious and hearty recipe from Running On Real Food!
What is better than a warm bowl of creamy cauliflower soup on a wintery evening? It has a nutty, cheesy flavor and luxuriously creamy texture with tender bites of cauliflower, carrot and wild rice. This comforting Plant-based cauliflower soup is filling and hearty enough to satisfy the whole family.
Cauliflower is loaded with vitamins, minerals and antioxidants like Vitamin C, Vitamin K, Vitamin B6, Folate, Pantothenic Acid, Potassium and Manganese. And guess what? Cauliflower is also a good source of plant-powered protein.
Garlic adds medicinal benefits to this soup, ranging from it's antibacterial and anti-fungal properties to healing the body with antioxidants. Garlic is great for helping boost your immune system - making it a powerful and flavorful way to spice up any meal.
We love this soup served with a squeeze of lemon, toasted pepitas and a sprinkle of fresh chives or scallions. Pair it with a hearty piece of crusty bread, and you have the makings for a very happy belly.
Creamy Cauliflower Wild Rice Soup
Ingredients
1 cup chopped celery
1 medium white onion, diced
3 cloves garlic, minced
1 tsp ground thyme
1 tsp dried oregano
2 cups peeled and diced carrots
1 small head of cauliflower, chopped into small florets
5 cups vegetable broth
1/2 cup nutritional yeast
1 1/2 cups cooked wild rice
1 tsp each sea salt and black pepper, or more to taste
2 tbsp fresh lemon juice
Optional garnishes: Toasted pepitas, fresh chives, scallions or parsley.
Instructions
Cook Rice: Cook the wild rice according to package instructions. While it’s cooking, proceed with making the soup.
Saute Vegetables: Add the onion, garlic and celery a large soup pot with 2 tablespoons of water and cook over medium heat for about 5 minutes until starting to soften, stirring often (alternatively, you can saute the veggies in 1 tbsp of olive oil). If the pot starts to dry out at any time, add another tablespoon of water
Add Herbs: Add the thyme and oregano, stir to combine and cook for another 2 minutes until fragrant, stirring frequently.
Simmer Soup: Add the cauliflower, carrot and all of the vegetable stock and simmer over medium-low heat until the carrots and cauliflower are tender. This should take approximately 20 minutes.
Add Nutritional Yeast: Stir in the nutritional yeast.
Serve with a big squeeze of fresh lemon and garnishes!