Vegan Creamy Cauliflower Wild Rice Soup

Vegan Creamy Cauliflower Wild Rice Soup

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

6-8

servings
Prep time

20

minutes
Cooking time

1

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.
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