Vegan Creamy Cauliflower Wild Rice Soup

Name: Vegan Creamy Cauliflower Wild Rice Soup
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Ingredients: 1 cup uncooked wild rice blend; 4 cups fresh or frozen cauliflower florets; 1 large white or yellow onion, diced; 3 medium carrots, peeled and diced; 3 stalks celery, trimmed and diced; 4 cups low-sodium vegetable broth; 2/3 cup raw cashews, soaked for two hours (unless using a high-speed blender); 1/4 cup nutritional yeast; 2 tablespoons olive oil; 3 cloves garlic, minced; 1 1/2 cups filtered water; 2 tablespoons fresh lemon juice; 1/2 teaspoon dried thyme, or more to taste; 1/2 teaspoon dried rosemary, or more to taste; 1 1/2 teaspoons sea salt, plus more to taste; Freshly ground black pepper, to taste

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Vegan Creamy Cauliflower Wild Rice Soup

Recipe by GenevaWatsonCourse: Soups, Dinner, LunchCuisine: AmericanDifficulty: Medium

Servings

6-8

servings

Prep time

minutes

Cooking time

hour

Ingredients

1 cup uncooked wild rice blend
4 cups fresh or frozen cauliflower florets
1 large white or yellow onion, diced

3 medium carrots, peeled and diced
3 stalks celery, trimmed and diced
4 cups low-sodium vegetable broth

2/3 cup raw cashews, soaked for two hours (unless using a high-speed blender)
1/4 cup nutritional yeast
2 tablespoons olive oil

3 cloves garlic, minced
1 1/2 cups filtered water
2 tablespoons fresh lemon juice

1/2 teaspoon dried thyme, or more to taste
1/2 teaspoon dried rosemary, or more to taste
1 1/2 teaspoons sea salt, plus more to taste

Freshly ground black pepper, to taste

Directions

Cook following package instructions. Drain and set aside.

Bring a large pot of water to a boil. Add cauliflower florets and boil for 7 to 10 minutes, or until fork-tender. Drain and set aside.
Heat olive oil in a large stockpot or Dutch oven over medium-low heat. Add onion, carrots, celery, thyme, and rosemary. Sauté for about 5 minutes, or until vegetables just begin to soften; stirring occasionally.
Add garlic and continue to cook for another minute, or until it begins to soften.

Stir in vegetable broth, increase heat to medium-high, and bring to a boil. Reduce heat to low, cover, and simmer for 10 minutes.
Put boiled cauliflower to a high-speed blender, along with filtered water, cashews, nutritional yeast, lemon juice, and sea salt. Blend on high for two minutes, until completely smooth and creamy.
Pour cauliflower cream mixture and cooked rice in pot and stir to incorporate. Increase heat to medium-low and let simmer for just 5 minutes.

Season with more sea salt and black pepper to taste. Serve warm!

Notes

For the leftovers, you can store it in an airtight container and keep in the fridge for up to 5 days or in the freezer for up to 1 month.
Before reheating, whisk in a bit more vegetable broth or filtered water and adjust seasonings as needed.