https://www.copymethat.com/r/PuGqVU2sa/vegan-creamy-cauliflower-wild-rice-soup/
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PuGqVU2sa
2024-06-16 08:47:50
Vegan Creamy Cauliflower Wild Rice Soup
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From Melody
Servings: 6 to 8
Servings: 6-8
Ingredients
- 1 cup uncooked wild rice blend
- 4 cups fresh or frozen cauliflower florets
- 2 tablespoons olive oil
- 1 large white or yellow onion, diced
- 3 medium carrots, peeled and diced
- 3 stalks celery, trimmed and diced
- ½ teaspoon dried thyme or more to taste
- ½ teaspoon dried rosemary or more to taste
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 ½ cups filtered water
- ⅔ cup raw cashews, soaked for two hours (unless using a high-speed blender)
- ¼ cup nutritional yeast
- 2 tablespoons fresh lemon juice
- 1 ½ teaspoons sea salt, plus more to taste
- Freshly ground black pepper, to taste
Steps
- Cook the rice according to package instructions. Drain and set aside.
- Meanwhile (about halfway through cooking the rice), bring a large pot of water to a boil. Add the cauliflower florets and boil for 7 to 10 minutes, or until fork-tender. Drain and set aside.
- While the cauliflower boils, heat the olive oil in a large stockpot or dutch oven over medium-low heat. Add the onion, carrots, celery, thyme, and rosemary. Sauté for about 5 minutes, or until the vegetables just begin to soften, stirring occasionally. Add the garlic and continue to cook for another minute, or until it begins to soften.
- Stir in the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and simmer for 10 minutes.
- Meanwhile, add the boiled cauliflower to a high-speed blender along with the filtered water, cashews, nutritional yeast, lemon juice, and sea salt. Blend on high for two minutes, or until completely smooth and creamy.
- Add the cauliflower cream mixture and the cooked rice to the pot of soup and stir to incorporate. Increase the heat to medium-low and continue to simmer for just 5 minutes.
- Taste and generously season with more sea salt and black pepper to taste. (I usually add another 1 teaspoon of sea salt and lots of freshly ground black pepper.)
- Serve warm.
- Leftovers can be refrigerated for up to 5 days or frozen for up to 1 month.
- If the soup is thicker than desired after refrigerating and reheating, simply whisk in a bit more vegetable broth or filtered water and adjust seasonings as needed.
Notes
- This soup has quickly taken hold as one of my all-time favorites. It’s rich, buttery, and comforting yet brimming with nourishing, good-for-you ingredients.
- Food blogger’s honor, you’d never know it was “healthy” or “good for you” based on taste.
- And yet it’s packed with immunity-boosting and energizing vitamins, minerals, and antioxidants.
- Think: vitamin c, vitamin k, folate, copper, magnesium, manganese, selenium, fiber, vitamin a, and biotin.
- To make this vegan creamy cauliflower wild rice soup, you’ll start by cooking a cup of wild rice.
- I use a wild rice blend, but feel free to use whichever variation of wild rice is your favorite.
- About halfway through cooking the rice, you’ll get to work on the other elements of the soup.
- Bring a large pot of water to a boil and then add four cups of fresh cauliflower florets and boil until tender (about 10 minutes). Set aside.
- While the cauliflower boils, dice a large onion, a few carrots, and a few celery stalks. Heat a bit of olive oil in a large stockpot or dutch oven and add the diced vegetables along with a bit of dried thyme and rosemary. Sauté the vegetables for about five minutes, or until they begin to soften.
- Then, add three cloves minced garlic and continue to cook for another minute, or until the garlic softens.
- Next, add a quart of low-sodium vegetable broth to the stockpot, increase the heat, and bring the mixture to a boil. Once boiling, reduce the heat, cover, and simmer for 10 minutes.
- Meanwhile, add the reserved boiled cauliflower to a high-speed blender along with raw cashews, nutritional yeast, fresh lemon juice, and sea salt. Blend on high until super smooth and creamy.
- Once the base of the soup has finished simmering, add the creamy cauliflower-cashew mixture to the pot along with the cooked wild rice.
- Increase the heat to medium-low and simmer for just five minutes.
- Taste and generously season with more sea salt and lots of freshly ground black pepper.
- Once the soup is ready, ladle it into bowls and serve warm.
- Perhaps topped with a handful of oyster crackers for an extra-cozy touch…
- Leftovers can be refrigerated for up to 5 days or frozen for up to one month.
- In fact, this is one of those soups that tastes even better on the second day once the flavors have had a chance to fully mingle and meld.