Cauliflower And Wild Rice Soup Food

CREAMY CAULIFLOWER SOUP WITH WILD RICE

Steps:

• Add the onions to a soup pot and sauté until onions are translucent
• Add the carrots, celery and garlic and sauté for a few more minutes
• Add the spices, cauliflower, veggie broth, water and lemon juice and cook on medium high for 35 minutes
• Once the cauliflower is nice and soft, add the nutritional yeast
• Blend with and immersion blender until smooth
• Add the rice and stir into the soup

VEGAN CREAMY CAULIFLOWER WILD RICE SOUP

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.

CREAMY CAULIFLOWER WILD RICE SOUP

Steps:

• Cook the wild rice according to package instructions. While it's cooking, proceed with making the soup.
• dd the onion, garlic and celery a large soup pot with 2 tablespoons of water and cook over medium heat for about 5 minutes until starting to soften, stirring often (alternatively, you can saute the veggies in 1 tbsp of olive oil). If the pot starts to dry out at any time, add another tablespoon of water.
• Add the thyme and oregano, stir to combine and cook for another 2 minutes until fragrant, stirring frequently.
• Add the cauliflower, carrot and all of the vegetable stock and simmer over medium-low heat until the carrots and cauliflower are tender. This should take approximately 20 minutes.
• Stir in the nutritional yeast.
• Scoop half of the soup into a blender. Make sure you leave a crack in the lid to let the steam escape. Start blending on low then increase to high and blend until smooth and creamy. Once it's blended, pour it back into the soup pot with the rest of the soup. Alternatively, use an immersion blender directly in the pot to blend about half of the soup.
• Stir in the cooked wild rice.
• Stir in the lemon juice and season with salt and pepper, if needed.
• Serve right away with chopped fresh chives or green onion and lemon wedges.

CAULIFLOWER AND WILD RICE SOUP

Steps:

• In a large saucepan, saute onion, celery and mushrooms in butter until tender.
• Sprinkle with flour; stir to coat well.
• Gradually add chicken broth.
• Cook and stir until thickened.
• Stir in wild rice, cauliflower and crem until well blended.
• Cook gently until heated through; do not boil.

CREAMY CAULIFLOWER WILD RICE SOUP

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, Member's Mark™ Thyme Leaves, and Tone's® Rosemary Garlic seasoning. Sauté for about 5 minutes, or until the vegetables just begin to soften, stirring occasionally.
• 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 water, softened cashews, lemon juice, and Member's Mark™ 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 Member's Mark™ Sea Salt and Member's Mark™ Ground Black Pepper to taste. Serve warm.

WILD RICE SOUP

Steps:

• In a medium saucepan, combine the rice, oil and water; bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Meanwhile, in a Dutch oven, cook the onion, celery and carrot in butter until vegetables are almost tender. Stir in flour until blended; cook and stir for 2 minutes. Slowly stir in broth and undrained rice. Bring to a boil; cook and stir until slightly thickened, 2 minutes. Reduce heat; stir in the cream, rosemary and salt. Simmer, uncovered, until rice is tender, about 20 minutes.

CHICKEN AND CAULIFLOWER RICE SOUP

Steps:

• In 5-quart Dutch oven, heat 2 teaspoons of the vegetable oil over medium-high heat. Toss chicken with sesame oil, 1/4 teaspoon of the salt and the black pepper. Add chicken to Dutch oven; cook 6 to 8 minutes, stirring once, until chicken is browned. Using slotted spoon, transfer mixture to bowl; cover to keep warm.
• Reduce heat to medium. Add remaining 2 teaspoons oil to Dutch oven. Add mushrooms and remaining 1/4 teaspoon salt; cook 4 to 5 minutes, stirring occasionally, until mushrooms are tender and starting to brown. Add white parts of onion, gingerroot, garlic, chopped jalapeño and carrots to Dutch oven; cook over medium heat 2 to 3 minutes, stirring frequently, until vegetables are starting to soften and are fragrant.
• Stir in broth; heat to boiling. Stir in chicken and cauliflower; return to boiling. Reduce heat; simmer uncovered 6 to 8 minutes, stirring occasionally, until cauliflower is tender. Stir in soy sauce and green parts of onion; divide among serving bowls.
• Garnish with basil and cilantro.