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 celery, chopped
- 1 medium white onion, diced
- 3 garlic cloves, minced
- 1 teaspoon ground thyme
- 1 teaspoon dried oregano
- 2 cups carrots, peeled and diced
- 1 small head cauliflower, cut into small florets
- 5 cups vegetable broth
- 1/2 cup nutritional yeast
- 1 1/2 cups cooked wild rice
- 1 teaspoon sea salt (or to taste)
- 1 teaspoon black pepper (or to taste)
- 2 tablespoons fresh lemon juice
Optional Garnishes:
Toasted pepitas, fresh chives, scallions, or parsley
Instructions
-
Cook the Wild Rice:
Prepare the wild rice according to the package instructions. While the rice is cooking, begin making the soup. -
Sauté the Vegetables:
In a large soup pot, heat 2 tablespoons of water (or 1 tablespoon olive oil) over medium heat. Add the onion, garlic, and celery, and sauté for about 5 minutes, stirring often, until the vegetables begin to soften. Add a splash of water if the pot becomes too dry. -
Add the Herbs:
Stir in the ground thyme and oregano, cooking for another 2 minutes until the mixture becomes aromatic. -
Simmer the Soup:
Add the carrots, cauliflower, and vegetable broth to the pot. Bring to a gentle simmer over medium-low heat and cook for about 20 minutes, or until the carrots and cauliflower are tender. -
Incorporate Nutritional Yeast:
Stir in the nutritional yeast, blending it well into the soup for a creamy, savory flavor. -
Finish with Lemon Juice:
Add a generous squeeze of fresh lemon juice to brighten the flavors. Adjust salt and pepper to taste. -
Serve and Garnish:
Ladle the soup into bowls, topping with cooked wild rice. Garnish with toasted pepitas, fresh chives, scallions, or parsley as desired.
