Cauliflower soup with Wild Rice
- 1 cup uncooked wild rice (use a blend blend or you can cook black rice separate)
- 4 cups fresh cauliflower florets or about medium head of cauliflower, chopped
- 2 tablespoons olive oil
- 3 medium carrots, peeled and diced
- 3 stalks celery, diced
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1½ cups water
- ¼ cup nutritional yeast
- ⅔ cup raw cashews, soaked
- 1 tablespoon Bills Best Chickn’ish seasoning
- 2 tablespoons fresh lemon juice
- 1½ teaspoons sea salt, plus more to taste
- 1 tablespoon turmeric
- Freshly ground black pepper, to taste
Instructions
Cook the rice.
Bring a large pot of water to a boil. Add the cauliflower florets and boil for 7 to 10 minutes, or until tender. Drain and set aside.
While the cauliflower boils, heat the olive oil in a large pot over medium-low heat. Add the 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. 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, cashews, nutritional yeast, lemon juice, Bill’s Best seasoning and sea salt. Blend on high until smooth and creamy.
Add the cauliflower cream mixture, Turmeric and the cooked rice to the pot of soup and stir to incorporate. Increase the heat to medium-low and continue to simmer for about 5 minutes.
Season with more sea salt and black pepper to taste.
Serve warm.