Cauliflower Wild Rice Soup Vegan Gluten Free Food

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.

CAULIFLOWER WILD RICE SOUP (VEGAN, GLUTEN FREE)

Steps:

• Cook the wild rice according to package instructions. When it's ready, set it aside.
• While the rice is cooking, bring a large pot of water to boil. Add the cauliflower florets and boil until fork tender, about 10 minutes. When it's ready, drain the water and set the cauliflower aside.
• While the cauliflower boils, heat olive oil in a large pot over medium heat. Add the carrot, celery, onion, rosemary and thyme and sauté until the vegetables begin to soften. Stir occasionally. Add garlic and continue to sauté until garlic softens, about 1 minute.
• Add the mushroom broth and water to the pot, increase the heat and bring to a boil. Once boiling, reduce heat to low, cover the pot and simmer for 10 minutes.
• While the soup is simmering, add the cooked cauliflower to a high speed blender or food processor. Add the full can of coconut milk to the blender along with the salt. Blend until completely smooth and creamy.
• Add the creamed cauliflower and cooked wild rice to the simmering soup pot. Stir until everything is well mixed. Increase heat to medium and simmer for an additional 5 minutes.
• Season with more salt and pepper as desired. Serve warm.

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.