CREAMY CAULIFLOWER WILD RICE SOUP
This creamy, vegan wild rice soup is the ultimate comfort food. The flavours are wonderful, it's full of nutrition and makes the perfect way to warm up on on a cold day.
Provided by Deryn Macey
Categories Soup
Time 55m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : ServingSize 1/6th of recipe (350 g), Calories 125 calories, Fat 0.4 g, Carbohydrate 25 g, Fiber 6 g, Protein 8 g
CAULIFLOWER SOUP
I love soups, and I love cauliflower, and who doesn't like pancetta? This is a delicious soup, and, yes, you can serve it as is, or you can add some cooked white or brown rice. Get yourself some crusty bread, a glass of Chianti Classico or Morellino (the other Tuscan red), and enjoy.
Yield makes about 2 1/2 quarts
Number Of Ingredients 9
Steps:
- Heat the olive oil in a large soup pot set over medium heat, and toss in the pancetta. Cook and stir until the pancetta renders its fat, about 4 to 5 minutes. Add the onion and carrot, cooking until they begin to soften, about 5 minutes. Pour in the water, and add 1 tablespoon of the salt. Partially cover, bring to a rapid simmer, and cook to develop the flavors, about 25 minutes.
- Add the cauliflower and lentils, and bring again to a rapid simmer. Cook, uncovered, until the cauliflower has broken down and the lentils are tender, about 40 minutes. Season with remaining salt.
- Serve soup in bowls, with a drizzle of olive oil and some grated cheese.
CAULIFLOWER SOUP
Every other cauliflower soup recipe I tried lacked flavor, but this cheesy recipe packs a tasty punch! We like it with hot pepper sauce for a little extra kick. -Debbie Ohlhausen, Chilliwack, British Columbia
Provided by Taste of Home
Time 30m
Yield 8 servings (about 2 quarts).
Number Of Ingredients 12
Steps:
- In a Dutch oven, combine the cauliflower, carrot, celery, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain)., In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cheese until melted, adding hot pepper sauce if desired. Stir into the cauliflower mixture.
Nutrition Facts : Calories 159 calories, Fat 11g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 617mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 2g fiber), Protein 7g protein.
LYDIA'S MOTHER CABBAGE SOUP
This soup is from a fellow volunteer at our local library used book sale. She was raving about how mother's cabbage soup and gave me the recipe to try. Wow! She was right to rave. Use salt and pepper to taste
Provided by mandabears
Categories European
Time 3h5m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Place sauerkraut, stew meat and beef bones, tomatoes, and onion.
- Cover with 1 inch of water.
- Bring to a boil.
- add the sugar and simmer until the meat is very tender.
- Remove bones but leave marrow in soup.
- Add salt and pepper to taste.
Nutrition Facts : Calories 153.8, Fat 3, SaturatedFat 1.2, Cholesterol 36.3, Sodium 866.8, Carbohydrate 19.3, Fiber 5.2, Sugar 8.7, Protein 15.1
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