Vegan Creamy Cauliflower Wild Rice Soup

blissfulbasil.com

Kathy Overstreet

1 cup uncooked wild rice blend

4 cups fresh cauliflower florets

2 tablespoons olive oil

1 large white or yellow onion, diced

3 medium carrots, peeled and diced

3 stalks celery, peeled 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

Directions at blissfulbasil.com

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