Creamy Cauliflower Wild Rice Soup Food

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.

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 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

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.

CREAMY CAULIFLOWER RICE

Steps:

• In a large saucepan, combine rice, cauliflower and broth; bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until liquid is absorbed and rice is tender. Remove from heat. Add cream cheese, salt and pepper; stir until melted.