VEGAN CREAMY CAULIFLOWER WILD RICE SOUP
Steps:
- Cook following package instructions. Drain and set aside.
- Bring a large pot of water to a boil. Add cauliflower florets and boil for 7 to 10 minutes, or until fork-tender. Drain and set aside.
- Heat olive oil in a large stockpot or Dutch oven over medium-low heat. Add onion, carrots, celery, thyme, and rosemary. Sauté for about 5 minutes, or until vegetables just begin to soften; stirring occasionally.
- Add garlic and continue to cook for another minute, or until it begins to soften.
- Stir in vegetable broth, increase heat to medium-high, and bring to a boil. Reduce heat to low, cover, and simmer for 10 minutes.
- Put boiled cauliflower to a high-speed blender, along with filtered water, cashews, nutritional yeast, lemon juice, and sea salt. Blend on high for two minutes, until completely smooth and creamy.
- Pour cauliflower cream mixture and cooked rice in pot and stir to incorporate. Increase heat to medium-low and let simmer for just 5 minutes.
- Season with more sea salt and black pepper to taste. Serve warm!
Nutrition Facts :
CAULIFLOWER WILD RICE SOUP (VEGAN, GLUTEN FREE)
Creamy cauliflower soup with chunks of carrot, celery and wild rice. This recipe requires 1 small pot, 2 large pots and a high-speed blender or food processor.
Provided by Melissa Boufounos
Categories Soup
Time 1h20m
Number Of Ingredients 14
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.
CREAMY CAULIFLOWER SOUP WITH WILD RICE
What is better than a warm bowl of Creamy Cauliflower soup on a cool fall evening? This comforting Plant Based Cauliflower soup is filling and hearty enough to satisfy even the hungriest of appetites. Pair it with a nice piece...
Provided by Jill Dalton
Categories Mains
Time 45m
Yield 8
Number Of Ingredients 1
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
Nutrition Facts : Calories 200, Fat 20 grams
VEGAN CREAMY CAULIFLOWER WILD RICE SOUP
This vegan creamy cauliflower wild rice soup is brimming with good-for-you ingredients yet you'd never know it based on taste. Its savory, rich, and oh-so-creamy base is made with a combination of cauliflower-cashew cream and vegetable broth.
Provided by Ashley
Categories Soup
Time 1h20m
Number Of Ingredients 16
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
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
CREAMY VEGAN CAULIFLOWER SOUP
For a simple, impressive, and downright delicious soup, you just can't go past this creamy cauliflower blend. I never tell people what is in it, cause it is so much fun listening to all of the creative guesses. Parsnip? Cream? Onion? What exactly makes this soup taste so good? The cashews! Just make sure you puree the nuts really well in a high-speed blender such as a Vitamix in order to achieve the most creamy, airy consistency. This soup stands alone as a fantastic family dinner with a grain ball or a piece of bread on a cold Winter's night. Give this soup an opening night at your kitchen - and let this cauliflower bloom! This soup is so easy, and absolutely phenomenal! Not to be missed.
Provided by The Blender Girl
Categories Cauliflower
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Place the whole head of garlic unpeeled in an oven at 200 C / 400 F for about 30 minutes. Allow to cool slightly.
- In a large saucepan fry the leek in a little olive oil until soft. (About 3 minutes).
- Add in the cauliflower and stir for a couple of minutes until well coated.
- Squeeze in the roasted garlic pulp.
- Cover with the vegetable broth. Bring to the boil, reduce the heat to a medium flame, and simmer partially covered for about 30 minutes until the cauliflower is soft. I like to stir frequently and mash the cauliflower with the spoon as it cooks to make it easier to blend.
- Let the mixture cool enough to put batches in the blender, and puree with the cashews until smooth and creamy.
- Transfer to a clean pot and heat on low to serve. Season with Celtic salt to taste.
- To serve - top each bowl with a grain ball and a generous sprinkle of chives.
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