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
Ingredients
1 cup uncooked wild rice blend
4 cups fresh or frozen cauliflower florets
2 tablespoons olive oil
1 large white or yellow onion, diced
3 medium carrots, peeled and diced
3 stalks celery, trimmed and diced
1/2 teaspoon dried thyme or more to taste
1/2 teaspoon dried rosemary or more to taste
3 cloves garlic, minced
4 cups low-sodium vegetable broth
1 1/2 cups filtered water
2/3 cup raw cashews, soaked for two hours (unless using a high-speed blender)
1/4 cup nutritional yeast
2 tablespoons fresh lemon juice
1 1/2 teaspoons sea salt, plus more to taste
Freshly ground black pepper, to taste
Instructions
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.
next full instruction : www.blissfulbasil.com
Ingredients
1 cup uncooked wild rice blend
4 cups fresh or frozen cauliflower florets
2 tablespoons olive oil
1 large white or yellow onion, diced
3 medium carrots, peeled and diced
3 stalks celery, trimmed and diced
1/2 teaspoon dried thyme or more to taste
1/2 teaspoon dried rosemary or more to taste
3 cloves garlic, minced
4 cups low-sodium vegetable broth
1 1/2 cups filtered water
2/3 cup raw cashews, soaked for two hours (unless using a high-speed blender)
1/4 cup nutritional yeast
2 tablespoons fresh lemon juice
1 1/2 teaspoons sea salt, plus more to taste
Freshly ground black pepper, to taste
Instructions
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.
next full instruction : www.blissfulbasil.com